How Do You Make Egg Drop Soup?
• Bring the broth or stock to a rolling boil. This should be done in either a deep saucepan or wok. Use whichever tool you are most comfortable with, since using a saucepan instead of a wok will not affect your end results. • Mix in the salt and white pepper. This is also the time to add the sesame oil, if you plan on using it. • Continue cooking the soup for another minute, and then turn off the heat. Turning off the heat will allow the eggs to reach a desirable “silky” texture. • Slowly pour in the eggs. • Create the “shredded” egg look by straining the eggs slowly into the soup through a fork or chopsticks while simultaneously whisking them with you other hand. The fork or chopsticks should be held between eight and ten inches above your saucepan. • To make the eggs look like ribbons instead of shreds, stir the eggs clockwise but do it at a slow, steady, and controlled rate. Be careful not to let the egg streams touch too much, since this will cause unattractive clumping and rubbery
