A comforting classic from Chinese-American restaurants, this soup features delicate ribbons of egg in a savory, seasoned chicken broth. Ready in just 15 minutes, it's the perfect light starter or quick meal.
Prep5 min
Cook10 min
Servings4
Serving size: 1 serving
123cal
9gprotein
9gcarbs
5g
Ingredients
6 cups low-sodium chicken broth (Use a high-quality broth for the best flavor.)
3 pcs large eggs (Ensure they are well-beaten for smooth ribbons.)
3 tbsp cornstarch
4 tbsp cold water (For making the cornstarch slurry.)
2 tbsp soy sauce (Use tamari for a gluten-free option.)
1 tsp toasted sesame oil (Add at the end to preserve its flavor.)
0.25 tsp ground white pepper (Provides the classic, authentic flavor.)
0.5 tsp sugar (Optional, but it balances the saltiness.)
A delicious Indo-Chinese dish where crispy fried boiled eggs are tossed in a savory, spicy, and slightly tangy gravy. Perfect with fried rice or hakka noodles for a quick and satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving(One serving is approximately 1 cup of gravy with 2 eggs.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Egg Drop Soup, Chilli Egg Gravy and Steamed Basmati Rice
Warm Egg Drop Soup, protein-packed Chilli Egg Gravy, and fluffy rice – pure comfort food, soul-satisfying and tasty!
This indo_chinese dish is perfect for dinner. With 708.99 calories and 27.95g of protein per serving, it's a muscle-gain option for your meal plan.
fat
3 pcs
green onions
(Thinly sliced, for garnish.)
0.5 tsp salt (Adjust to taste, depending on your broth.)
Instructions
1
Prepare Ingredients
In a small bowl, whisk the eggs until the yolks and whites are fully combined. Set aside.
In a separate small bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry is formed. Set aside.
Thinly slice the green onions, separating the white and green parts for different uses if desired.
2
Simmer and Season the Broth
Pour the chicken broth into a medium saucepan or pot and place over medium-high heat.
Stir in the soy sauce, ground white pepper, and optional sugar.
Bring the broth to a gentle, rolling simmer, which should take about 4-5 minutes.
3
Thicken the Soup
Give the cornstarch slurry a quick stir to recombine it, as it may have settled.
While stirring the simmering broth, slowly pour in the slurry in a thin stream.
Continue to stir and simmer for 1-2 minutes until the soup thickens slightly and loses its cloudy appearance.
4
Create the Egg Ribbons
Reduce the heat to low, so the soup is at a bare simmer (no large bubbles).
Begin stirring the soup in a slow, circular motion with a fork or chopsticks to create a gentle whirlpool.
While continuing to stir slowly, pour the beaten eggs in a very thin, steady stream into the moving broth.
The eggs will cook instantly, forming beautiful, delicate ribbons. Let them set for 10 seconds without stirring.
5
Finish and Serve
Remove the pot from the heat immediately.
Gently stir in the toasted sesame oil and most of the sliced green onions.
Taste the soup and adjust with salt if necessary. Ladle into bowls, garnish with the remaining green onions, and serve hot.
324cal
14gprotein
14gcarbs
23gfat
Ingredients
8 piece Egg (large)
0.25 cup Vegetable Oil (for frying and gravy)
1 inch Ginger (finely chopped)
6 clove Garlic (finely chopped)
3 piece Green Chilli (slit lengthwise)
1 medium Onion (cut into 1-inch cubes, layers separated)
1 medium Capsicum (cut into 1-inch cubes)
2 tbsp Soy Sauce (light soy sauce recommended)
1 tbsp Red Chilli Sauce (adjust to taste)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
2 tbsp Cornflour (for slurry)
1.75 cup Water (1.5 cups for gravy, 0.25 cup for slurry)
0.75 tsp Salt (adjust to taste, as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground preferred)
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Immediately transfer the eggs to an ice bath to cool them down. Once cool, peel the eggs and pat them completely dry.
Heat 1/4 cup of oil in a wok or deep pan over medium-high heat. Carefully add the boiled eggs and shallow fry for 3-4 minutes, turning occasionally, until the outer layer is golden brown and slightly blistered. This gives them a chewy texture.
Remove the fried eggs with a slotted spoon and set aside on a plate.
2
Sauté Aromatics and Vegetables
In the same wok, retain about 2 tablespoons of oil and discard any excess. Keep the heat on high.
Add the finely chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until they become fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still crisp and crunchy.
3
Prepare the Gravy
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, and tomato ketchup to the wok. Stir well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
