Egg Drop Soup

Instructions

1. Step 1

   Crack the eggs into a mixing bowl and whisk until the whites and yolks are fully combined.

   Ingredients used: 3.0 piece Egg

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the cornstarch and cold water in a small bowl, stirring until smooth.

   Ingredients used: 16.0 gr Cornstarch, 45.0 ml Water

   Cookware: small bowl, spoon

3. Step 3

   Combine the chicken broth, soy sauce, and white pepper in a saucepan. Bring to a gentle boil over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 950.0 ml Chicken Broth, 15.0 ml Soy Sauce, 1.0 gr White pepper

   Cookware: saucepan, spoon

4. Step 4

   Stir the slurry again, then pour it into the broth while stirring. Simmer until the broth is slightly thickened.

   Timer: 1 min (fixed)

   Cookware: saucepan, small bowl, spoon

5. Step 5

   Reduce to low heat so the soup simmers gently. Stir the broth slowly in one direction while drizzling in the beaten egg, then leave it undisturbed briefly so ribbons form.

   Cookware: mixing bowl, saucepan, spoon

6. Step 6

   Gently stir once to separate the ribbons, then cook until the egg is set and the soup reaches at least 71°C.

   Timer: 1 min (fixed)

   Cookware: Kitchen thermometer, saucepan, spoon

7. Step 7

   Remove the saucepan from the heat. Stir in the sesame oil, garnish with the scallions, and serve hot.

   Ingredients used: 2.0 piece Scallion, 5.0 ml Sesame Oil

   Cookware: saucepan, spoon