 | This article needs additional citations for verification. (February 2013) |
.jpg) Egg drop soup with scallions | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Main ingredients | Eggs, chicken broth, condiments (black pepper or white pepper), scallions, tofu |
| Egg drop soup | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蛋花湯 | ||||||||||||||
| Literal meaning | egg flower soup | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 蛋花羹 | ||||||||||||||
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Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.[1][2]
- ^ "Chinese Soup Recipes - Egg Flower Soup". www.mysouprecipes.com. Archived from the original on 2012-02-07.
- ^ Liv Wan (27 January 2021). "Easy Chinese Egg Drop Soup". The Spruce Eats.