Egg drop soup is a generic name for soups where eggs are added to soups.
The chinese name is actually egg flower soup 蛋花汤 (dan hua tang). I wonder why this name is not more well known. Anyone knows?
This soup is one of the quickest chinese soups one can make. It is also one of the easiest especially if you are already good at making the egg drop. Very suitable for busy working people who have very little time to cook but still want a healthy nutritious and visually pleasing soup for dinner.
Egg flower woes
Photo source: framboise at flickr
The most common complaint I heard about this chinese soup is dry and rubbery egg flowers. Egg flowers are rubbery because they are overcooked. To prevent overcooking, turn off the heat right after dropping the eggs or remove the soup from heat before dropping the egg.
Do not worry about under-cooking the eggs. They cook fairly quickly. By the time you serve the soup, they will be just nice.
The second most common complaint is clumpy egg flowers instead of light fluffy strands. Actually, there is no right or wrong about the size of the egg flowers. Some like it big and some like it small. Personal preference reigns unless you are entertaining.
Having said that, the type you are making will make the difference. A Cantonese-style soup will usually have the delicate silky strands.
Big or small egg flowers
For big egg flowers, crack and drop eggs into vigorously boiling liquid and let cook for about 30 seconds. You can keep the egg yolks intact which then means you are making a poached egg. Or you can burst them with a pair of chopsticks. To prevent overcooking, "perform" the egg drop right before serving.
For small egg flowers, crack the eggs in a bowl and beat to combine the egg yolks and egg whites.
Stream the eggs into the soup liquid after removing from heat.
Do not be too concerned that you must maintain a steady stream.
Experienced Chinese cooks use a pair of chopsticks to create a thin stream of egg to add to the soup. You can use a spoon to stream the beaten egg.
Try adding 2 to 3 spoonful and then stir them to break up any clumps. Whether you like big flowers or small flowers, the eggs should be the last item to be added to prevent overcooking.
Cholesterol
Some people are concerned about the cholesterol in eggs, it is okay to remove the yolks and just use the egg whites, especially for thickened soups. Egg whites should not be beaten too vigorously. Just beat to separate any parts that are thick. This recipe uses egg white.
Clear or thickened
Egg drop soups can be either clear or thickened soups. Different regions in China have their preferences. As mentioned before, thickened soups usually come with small egg flowers.
Soup base
I fear I sound like a broken record. But I have to say this again. Do not use plain water to make chinese soups. Always use a soup stock, either homemade or store-bought.
Common ingredients
It is fine to have the soup with only egg and chopped spring onions. This is the simplest version. However, there are some common ingredients that go very well with egg flowers, and they are nutritious too. These include dried chinese seaweed, tomato, cream of corn, chicken and tofu.
Recipe Time!
I'm hungry. Time to cook!
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