Egg drop soup
From Wikipedia, the free encyclopedia
Egg drop soup
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| Traditional Chinese: | 蛋花湯 | ||||||||||
| Literal meaning: | egg flower soup | ||||||||||
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| Traditional Chinese: | 蛋花羹 | ||||||||||
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Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan.
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[edit] American Chinese cuisine
In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called egg flower soup.
[edit] Chinese cuisine
In Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients ranging from tofu, scallions,green onions, or even bean sprouts.
[edit] Japanese cuisine
In Japan, eggs are often dropped unscrambled as the topping for tsukimi udon or soba. The moon-like appearance of the whole yolk is responsible for the name, which means "moon viewing".
[edit] European cuisine
Similarly in France le Tourin, a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made.
In Austria, egg drop soup is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.
In Italy, stracciatella, a version made of egg and parmesan cheese, is a popular variant of egg drop soup.
