Video:How to Make Egg Drop Soupwith Chef Roblé Ali
Egg drop soup is a classic Chinese dish that is sure to please. See how to prepare egg drop soup.See Transcript
Transcript:How to Make Egg Drop SoupHi, I am Chef Roblé for About.com. Today we’re going to learn how to make egg drop soup.
Egg Drop Soup IngredientsAnd here are our ingredients:
- 1 quart unsalted chicken stock
- Three eggs
- Two thirds of an ounce of cornstarch
- 1/2 cup of chopped scallions
- 1 tablespoon of sesame oil
- 1/2 tablespoon of chopped ginger
- 1/2 tablespoon of chopped garlic
- Kosher salt
- Black pepper
Bring Chicken Stock to a BoilIn a saucepan over medium-high heat we are going to add in the sesame oil, garlic and ginger. Just sweating out this garlic and ginger. It’s getting very fragrant. I’m going to take the chicken stock. I’m going to reserve 1 cup of it. The rest I’m going to pour directly into the pan. Start around the ginger and garlic. Make sure nobody gets stuck on the bottom. We are going to let that come to a boil.
Scramble the EggsWhile that’s coming to a boil, we are going to whip these eggs up. Just whip them up like you would whip up scrambled eggs.
Make Thickening AgentWhile this is coming to a boil we are going to add this chicken stock into a bowl with the cornstarch. This is going to be our thickening agent. It’s going to thicken up the soup. Just whip it around with a fork until the lumps are gone. Just like that.
Add Thickening Agent to SoupAs you can see the soup has come to a boil. We are going to whisk in our cornstarch mixture which is going to thicken the soup. Go right in there. If it starts to settle on the bottom of the bowl just whip it around a little bit more. Now it’s going to come back to a boil and you’re going to notice how much it will thicken. This soup has come back to a boil and it has thickened slightly.
We are going to add three turns from the pepper mill. Two nice pinches of salt. You consulted as much as you like. Give it a taste. I know that this is salty enough for me.
Drizzle in the EggsFinal step is drizzling in the eggs. Just whip it in there with a fork. A little bit at a time. This is where you get the egg drop from. I’m dropping the eggs into the soup. You see, they are thickening up in there. Once all the eggs are in there you want to let it come back to a boil. You see, it’s boiling up again. Once it comes back to a boil the soup is done cooking.
Serving Egg Drop SoupNow we’re going to plate the soup. You want to make sure you mix it around because all the eggs and uploading to the top. Take a nice ladle full. Right into the bowl, as much as you want. That is a nice sizable right there. Just top it off with a little bit of each chopped scallions. And here you have your egg drop soup.
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