Perfecting the Art of Egg-drop Soup: A Koji Cooks Specialty recipe
- Michael Fennelly
- Feb 4
- 1 min read
Updated: Feb 5
This classic Chinese recipe, when prepared correctly with just a few ingredients, is truly divine.
EGG-DROP SOUP - Recipe (serves 4)
2 medium-sized eggs
1 teaspoon of vegetable oil
4 teaspoons cornstarch dissolved in 2 tablespoons cold chicken stock.
t teaspoon sesame oil
4 cups of well seasoned chicken stock
fresh ground black pepper
2 scallions thinly sliced.
METHOD
In a small bowl, whisk the eggs, until well mixed but not frothy, mix in the vegetable oil, and set it aside.
Combine the sesame oil with the cornstarch and stock mixture, stir, and set it aside.
Heat the stock over medium heat until it reaches a gentle simmer. Reduce the heat to low, stir the cornstarch, and pour it slowly into the broth with one hand while stirring with the other hand. I use chopsticks for stirring. Continue stirring for 30 seconds. turn off the heat.
Drizzle the beaten egg over the surface in a wide circle. As it solidifies into floating ribbons, gently stir until the soup is adorned with delicate egg petals. Serve with a sprinkle of fresh black pepper and a few slices of scallion on top.
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