Egg drop soup
|This article needs additional citations for verification. (February 2013)|
|Egg drop soup|
|Place of origin||China|
|Main ingredient(s)||Eggs, chicken broth condiments (black pepper or white pepper), scallions, tofu|
|Egg drop soup|
|Literal meaning||egg flower soup|
|Alternative Chinese name|
Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished 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. Egg drop soup using different recipes is also known as a simple-to-prepare soup in different European countries and Japan.
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. Cornstarch may be used to thicken the chicken stock and add a rich texture.
In Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.
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.
Also in Spain, the similar and traditional sopa de ajo (literally "garlic soup") uses egg whites to thicken the broth in a similar fashion.
In Austria, egg drop soup (Eierflockensuppe or Eierflöckchensuppe) 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.