Egg Drop Soup (Danhuatang)
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 4 servings
Country of Origin
China (Nationwide / Home cooking)
Description
A minimalist, soothing classic that can be whipped up in minutes. Silky, golden ribbons of beaten egg drift gracefully through a velvety, light chicken broth that has been gently thickened with cornstarch and brightened with a finishing touch of fresh, peppery scallions.
Presentation & How It's Eaten
Presented in clear or porcelain bowls, showcasing the delicate, bright yellow web of egg ribbons. It is eaten hot, often served alongside rice or fried dishes as a simple, hydrating palate cleanser.
Ingredients
4 cups high-quality chicken stock
2 large eggs (well beaten)
2 scallions (finely sliced)
1/4 tsp ground white pepper
1/2 tsp salt (adjust based on stock saltiness)
1/4 tsp sugar (optional, for balance)
The Thickening Slurry:
1.5 tbsp cornstarch dissolved in 2 tbsp water
The Aromatics Finish:
1/2 tsp pure toasted sesame oil
Step-by-Step Directions
Boil Stock: Pour the chicken stock into a medium pot and bring it to a boil over medium-high heat.
Season: Stir in the salt, white pepper, and optional sugar. Taste and adjust seasonings as desired.
Thicken the Base: Turn the heat down to medium. Stir the cornstarch slurry to make sure it's smooth, then pour it slowly into the hot stock while stirring the pot. Let it simmer for 1 minute until the broth transforms from watery to a slightly thickened, smooth, and glossy texture.
Kill the Heat/Create Whirlpool: Turn the heat down to the absolute lowest setting (or turn it completely off). Use a spoon to stir the broth in a continuous, gentle circular motion to create a slow whirlpool.
Drizzle the Egg: Hold your bowl of beaten eggs about 6 inches above the pot. Pour the egg in a microscopic, steady stream into the moving whirlpool.
Form Ribbons: Let the egg sit undisturbed for 15 seconds to set into delicate sheets, then gently slice a spoon through the broth once or twice to break them into beautiful, gossamer ribbons. Stir in the sesame oil and scallions, then bowl.
Cooking Tips
The Slurry Secrets Ribbons: Do not skip the cornstarch slurry. Beyond thickening the liquid, the starch molecules physically get between the egg proteins as they cook. This prevents the eggs from clumping into rubbery, dense hard-boiled bits, ensuring they stay incredibly silky, soft, and light.
Nutrition Facts
(Estimated per serving)
Calories: ~65 kcal
Total Fat: 3.5g
Saturated Fat: 1g
Coleterol: 95mg
Sodium: ~480mg
Total Carbohydrates: 3g
Dietary Fiber: 0.2g
Sugars: 0.5g
Protein: 4.5g
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