Recipe: Egg Drop Soup (GAPS) (2024)

FAQs

Why is my egg drop soup not thickening? ›

It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.

You probably won't have leftovers if you're making one serving, but if you make a big batch you can store the leftover soup in a sealed airtight container in the fridge for up to four days.

In order to get those signature ribbons, you have to pour your whisked eggs very, very slowly (but consistently) into the soup in a thin stream while whisking continuously. Use a whisk, or get authentic and stir continuously and fairly speedily with chopsticks.

Surround the egg with cotton balls and then place it inside a small cardboard box. The cotton balls will absorb the shock of the impact, protecting the egg from breaking. This works because the cotton balls are made of fibers that have tiny pockets of air.

is egg drop soup good for upset stomach? Yes, egg drop soup is often considered soothing for an upset stomach. Its mild flavor and easy-to-digest ingredients, like eggs and broth, can provide comfort and nourishment.

Do not use hot water. Hot water activates the corn starch and will result it slimy chunks of starch in your soup.

If the temperature is too high, you can end up with scrambled eggs bobbing around in your soup.

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

The best way to reheat egg drop soup without compromising its texture is to use gentle heat. Whether using the microwave or stovetop, make sure to heat the soup gradually and stir it frequently. This will help maintain its silky and smooth consistency. Avoid overheating, as it can lead to rubbery or overcooked eggs.

How to make egg drop soup not clumpy? ›

If your egg drop soup is coming out clumpy, it means the slurry was added too quickly. According to my dad, it's important to lower or turn off the heat completely and stir in the slurry a bit at a time so it slowly incorporates. This will give you a nice smooth soup!

Egg Drop Soup Recipe Instructions

Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed.

It is: Rich in Protein: Eggs, the main ingredient in egg drop soup, are an excellent source of high-quality protein, as is bone broth (homemade or store-bought), which usually contains 8-10 g protein per cup. You can further boost the soup's protein content by adding shredded, cooked chicken, shrimp, or tofu.

The best egg drop soup, on the other hand, should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. You should taste ginger or scallion from the broth itself, but their aroma should waft up along with the steam from the bowl.

A full-liquid diet includes:

Broth-based soup; add in a beaten egg white or Eggbeaters to boiling broth for a healthy “egg drop” soup. Sugar-free and low-fat or fat-free regular or Greek yogurt, without fruit. Unsweetened applesauce and fat-free or low-fat whipped cottage cheese or ricotta cheese, pureed together.

It's especially perfect when you're sick and trying to rest up and recover. It takes minimal effort, is soothing on your throat, and actually provides some nutrients to help keep your energy up. Please don't wait to make this until your next head cold, you really need egg drop soup in your life immediately!