Dropping Knowledge: The Secret to Egg Drop Soup
Making egg drop soup is so much easier than I thought. It’s just a matter of buying cornstarch, which I didn’t have on hand. You buy one box, once, and it will generally stay in the cupboard in your apartment for three tenants tenures. Though, I don’t know how long it actually keeps.
The thing with egg drop soup is, dropping the egg. People have employed all kinds of tricks to drop the egg, among them grab a ladder stand precisely 3 and a half feet above the pot at medium heat, as soon as the egg is poured have a friend kick the ladder from under you, and the wind from this lowers the heat enough to make silky long threads of egg.
Or just pour and stir, and remove from heat.
It’s just egg drop soup, so if you never get it perfect, order it. But this version was pretty amazing.
4 cups of chicken broth
Fresh ginger, use your judgement
Mushrooms or tofu, if you want, I didn’t.
2-3 eggs, lightly beaten
Salt and white pepper
Sautee the ginger in a little non-descript cooking oil, such as vegetable. Add 3 1/4 cups of chicken broth
Meanwhile, dissolve the cornstarch in the remaining broth. Add it to the broth in the saucepan, and stir. Let it thicken for a minute or so. Add the peas. The secret to frozen peas are, they need no time. 1 minute and they are perfectly poppable in your mouth.
Now add the eggs, turn off the heat, and stir. This will make the small threads. For longer ribbons, pour the eggs through a fork a few inches above the pot and stir in one slow direction.
Season with the appropriate amount of salt and white pepper, and finally, garnish with sesame oil.