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Egg Drop Soup

Date Added: Dec 2, 2010 Caribbean Appetizers
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

8

*to adjust serving size click on "serving box".

Description

Authentic egg drop soup made out of a wok.


Ingredients

  • 8 1/4  Quart(s) Chicken Stock
  • 1
  • 10  Each Eggs, beaten
  • 2
  • 2  Cup(s) Corn Starch
  • 3
  • 1  Quart(s) Water, cold
  • 4
  • 2  Ounce(s) Weight Kosher Salt
  • 5
  • 1 ½  Tea Spoon(s) White Pepper
  • 6
  • 1/4  Cup(s) Egg Shade (yellow color)
  • 7
  • 1  Table Spoon(s) Sesame Oil
  • 8

Directions

    1. Pour stock into wok and bring to a boil
    2. Skim off top of stock
    3. Mix corn starch in with cold water until completely dissolved to make a corn starch slurry
    4. Season broth with egg shade, salt and white pepper
    5. Once soup is boiling, slowly add slurry while mixing
    6. Spoon egg over soup and Mix in
    7. Add sesame oil
    8. Taste and Season if necessary
    9. Enjoy!

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