Egg drop soup

Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan.

American Chinese cuisine

In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine.

Chinese cuisine

In Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients ranging from tofu, scallions, or even bean sprouts.

Japanese cuisine

In Japan, eggs are often dropped unscrambled as the topping for "tsukimi" udon or soba. The moon-like appearance of the whole yolk is responsible for the name, which means "moon viewing".

European cuisine

Similarly in France "le Tourin", a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made.

In Austria, egg drop soup is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.

In Italy, "stracciatella", a version made of egg and parmesan cheese, is a popular variant of egg drop soup.

ee also

*Egg tongsui
*Miso soup

External links

* [http://chinesefood.about.com/library/weekly/aa090701a.htm How to Make Egg Drop Soup]