Egg Drop Soup
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More Great Information on Egg Drop Soup:
Bargain Hunter: Lunch under $10 at P.F. Chang's, free dessert at RockSugar Pan Asian, $7 senior deal at Souplantation, free gift at Valencia Disney Store (Los Angeles Daily News)
P.F. Chang's China Bistro has rolled out more than 20 lunch combos and a new
Dim Sum Lunch, each for less than $10. Combos include a choice of a chicken,
seafood or vegetarian option served with hot and sour or egg drop soup or a
mixed green salad.
How to make egg drop soup?
When I make egg drop soup, all i do is boil some chicken broth then dump some eggs in (uncooked) that I stirred before. My eggs always turn out to be one big glob.
I want it to be like the kinds from Chinese places (i mean, it doesn't have to be EXACTLY alike, but i like how their eggs are all ribbony and the broth is thick).
Have you ever made egg drop soup similar to the restaurants? How did you do it?
Ok, so...you are on the right path. Here's a few tips to make your Egg Drop Soup come together.
-First, continue with the beaten egg part of the process. However, you want to do the following...Bring the soup to a med. high rolling boil. DO NOT pour all of the eggs in at once. Just pour a little at a time all the while you are whisking the soup with either two chopsticks (the Chinese way), a fork or a wire whisk. Continue this process until you pour all of your eggs into the soup.
-Second, you will need to use some cornstarch to thicken up the soup. Take about 1 tsp. of cornstarch and add it to about 1/2 C. of cold water. In most American kitchens, this mixture is commonly referred to as a "slurry". Stir it thoroughly. Bring the soup to a med. high rolling boil and slowly add in the slurry all the while whisking at the soup. By whisking you ensure that it's spread evenly thus thickening the soup and breaking up any little lumps of cornstarch.
-Third, for extra flavor, just before you serve the soup...add in a few drops of toasted sesame oil and some chopped green onions.
Enjoy.