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.)
Crispy fried boiled eggs tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A perfect appetizer that's packed with flavor and ready in under 40 minutes.
Gut-friendly Egg Drop Soup with perfectly spiced Chilli Egg Dry. A comforting, protein-packed duo!
This indo_chinese dish is perfect for lunch. With 522.85 calories and 24.009999999999998g of protein per serving, it's a nutritious choice 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.
400cal
15gprotein
25gcarbs
26gfat
Ingredients
8 large Eggs
4 tbsp All-Purpose Flour
4 tbsp Corn Starch
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1 tsp Black Pepper Powder (Divided use)
1 tsp Salt (Divided use)
0.5 cup Water (To make batter, adjust as needed)
2 cup Vegetable Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce, can use vegetable oil)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Carefully peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
2
Make the Batter
In a medium mixing bowl, whisk together the all-purpose flour, corn starch, ginger garlic paste, Kashmiri red chilli powder, 1/2 tsp of black pepper powder, and 1/2 tsp of salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3
Fry the Eggs
Heat 2 cups of vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried eggs and place them on a wire rack to drain excess oil.
4
Prepare the Chilli Sauce
In a large wok or skillet, heat 1 tbsp of sesame oil over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crisp-tender.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
Stir everything well to combine and let the sauce simmer for 1 minute until it slightly thickens.
5
Combine and Serve
Add the crispy fried egg halves to the wok with the prepared sauce.
Gently toss to coat the eggs evenly with the sauce. Be careful not to break the eggs or make the coating soggy by over-mixing.
Turn off the heat, garnish with freshly chopped spring onion greens.
