10-Minute Egg Drop Soup
Silky egg ribbons floating in a light, savory broth — ready in just 10 minutes. This Chinese classic uses a simple swirling technique to create delicate egg flowers. Warm ginger and a drizzle of sesame oil make it the ultimate cozy soup.
For 4 servings
- prep · ~1 min
Make the cornstarch slurry.
In a small bowl, whisk 1½ tablespoons cornstarch with 2 tablespoons cold water until smooth. Set aside near the stove.
- simmer · ~3 min
Build the aromatic broth.
1.Combine 4 cups water, ginger slices, garlic cloves, and 1 tablespoon soy sauce in a saucepan.2.Bring to a boil over high heat, then reduce to a gentle simmer for 2 minutes.3.Remove and discard the ginger and garlic with a slotted spoon. - simmer · ~1 min
Thicken the soup.
1.Stir the cornstarch slurry once more, then slowly pour it into the simmering broth while whisking constantly.2.Simmer for 30 seconds until the soup turns glossy and slightly thickened. - mix · ~2 min
Create silky egg ribbons.
1.Reduce heat to low — the broth should barely bubble.2.Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs through the tines in a thin stream while making a circular motion with your hand.3.Let the eggs sit undisturbed for 20 seconds, then gently stir once to separate the ribbons.TIPLow heat and a thin egg stream prevent the eggs from turning into cloudy scum. - mix
Season the soup.
Remove from heat. Stir in 1 teaspoon sesame oil, a pinch of salt, and a pinch of white pepper.
- garnish
Ladle into bowls and top with fresh green onion.
Divide the soup among bowls and scatter sliced green onions on top. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a fork or chopsticks to drizzle eggs for ultra-fine ribbons.
- 2Make sure the broth is barely bubbling before adding eggs to avoid shredding.
- 3Stir the cornstarch slurry just before adding to prevent clumping.
- 4Remove ginger and garlic after simmering to keep the broth clear.
- 5Serve immediately — egg ribbons will toughen if reheated.
- 6Add white pepper at the end for a subtle floral heat, not black pepper.
Adapt it for your goals.
Vegetarian
Use vegetable broth instead of water and add a pinch of mushroom powder for umami depth.
protein packedProtein-packed
Add shredded cooked chicken or silken tofu cubes after thickening for a heartier meal.
extra veggieExtra-veggie
Stir in a handful of frozen peas or corn along with the eggs for color and sweetness.
Why this is on our healthy list.
Low-Calorie Comfort
Made primarily from water and eggs, this soup is light yet satisfying with fewer than 100 calories per serving.
Rich in Protein
Two eggs provide about 12 grams of high-quality protein to keep you full and support muscle health.
Ginger for Digestion
Fresh ginger in the broth adds anti-inflammatory compounds and can help soothe an upset stomach.
Frequently asked questions
The broth was probably boiling too vigorously when you added the eggs, causing the whites to break into fine scummy particles.
