Egg Drop Soup
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-11Updated 2026-11-11
Egg drop soup with silky egg ribbons, ginger broth and scallions. Make this lightly thickened skillet soup in about 20 minutes as an easy grilled cheese side.
Egg drop soup is a light broth soup with tender ribbons of cooked egg, making a quick, comforting side for a crisp grilled cheese sandwich. A little cornstarch gives this ginger-scented broth enough body to suspend the egg without making it thick or creamy. The important part is the final minute: pour the beaten eggs slowly into gently moving broth so they set into ribbons. Scallions and a small amount of toasted sesame oil finish the bowl. Prep: 8 minutes · Cook: 12 minutes · Total: about 20 minutes Active work: about 18 minutes Yield: about 4 1/2 cups · Servings: 4 small side portions of about 1 1/8 cups
How to make Egg Drop Soup
Makes About 4 1/2 cups; 4 small side servings of about 1 1/8 cups. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
12 minRest
0 minTotal
20 minYield
About 4 1/2 cups; 4 small side servings of about 1 1/8 cups
Equipment
- Deep 12-inch skillet, at least 3-quart capacity
- Two small bowls
- Fork
- Whisk
- Spoon
- Ladle
- Food thermometer
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- •4 cups low-sodium chicken broth (960 ml)
- •3 large eggs
- •1 tablespoon cornstarch (8 g)
- •2 tablespoons cold water (30 ml)
- •1/4 teaspoon ground ginger
- •1/8 teaspoon ground black pepper
- •1/8 teaspoon fine salt, plus more to taste
- •1/2 teaspoon toasted sesame oil (2.5 ml)
- •2 tablespoons thinly sliced scallion greens (about 10 g)
Instructions
- 1
Prepare the eggs and slurry
Crack the eggs into a small bowl and beat with a fork until the whites and yolks are evenly combined. In a separate small bowl, stir the cornstarch with the cold water until smooth. Slice the scallion greens and set aside. Keep the raw egg bowl separate from the serving bowls and wash your hands after handling the eggs.
- 2
Thicken the broth
Pour the broth into a deep 12-inch skillet with at least 3-quart capacity. Add the ginger, black pepper and salt. Heat over medium-high until gently boiling, about 5–6 minutes, then reduce to a simmer for 2 minutes. Stir the slurry again because cornstarch settles. Slowly whisk it into the simmering broth and cook for about 1 minute, until the broth looks slightly glossy and lightly thickened.
- 3
Form the egg ribbons
Keep the broth at a gentle simmer. Use a spoon to set it moving slowly in one direction, then pour the beaten eggs in a thin, steady stream around the skillet, continuing to stir very gently in that direction. Pause for about 10 seconds to let ribbons set, then separate them with one or two gentle turns of the spoon. Cook for 1–2 minutes, until the egg is opaque throughout and the soup reaches at least 165°F (74°C) on a food thermometer. Turn off the heat, stir in the sesame oil, taste for salt and scatter over the scallions. Ladle into four small bowls and serve promptly.
Tips
- →Beat the eggs until no long, clear strands of white remain. Evenly beaten eggs pour more smoothly.
- →Always mix cornstarch with cold water first. Adding dry starch straight to hot broth can leave lumps.
- →Stir the slurry immediately before pouring it into the broth; it separates as it sits.
- →Reduce a hard boil before adding the eggs. Violent bubbling breaks the setting egg into tiny bits.
- →Pour in a slow, thin stream rather than tipping the entire bowl in at once.
- →Stir gently and briefly. Faster stirring gives finer strands; minimal stirring leaves broader ribbons.
- →Use a deep skillet, not a shallow frying pan, so the liquid has room to move safely.
Variation
Vegetable broth can replace chicken broth for a vegetarian version; keep the eggs. White pepper can replace black pepper in the same quantity for a less speckled appearance. Chives can replace the scallions by volume. If you omit the sesame oil, the soup will have a milder finish. Do not replace cornstarch with the same amount of flour: it thickens differently and requires a different cooking method.
Questions and answers
What is egg drop soup made of?
This egg drop soup uses chicken broth, beaten eggs, a cornstarch slurry, ginger, black pepper, sesame oil and scallions. The eggs cook directly in the simmering broth.
How do you get ribbons in egg drop soup?
Beat the eggs well and pour them in a thin stream into broth moving slowly in one direction. Keep stirring gentle and let the ribbons set briefly before separating them.
Why is my egg drop soup cloudy?
The eggs may have been stirred too vigorously or added while the broth was boiling hard. A gentle simmer and slow stirring help the eggs form visible ribbons instead of dispersing into tiny particles.
Do you need cornstarch for egg drop soup?
You can make a thinner broth soup without it, but the small amount here helps suspend the egg ribbons. Mix it with cold water and cook it into the broth before adding the eggs.
Can egg drop soup be vegetarian?
Yes; use vegetable broth instead of chicken broth. It still contains eggs, so it is not vegan.
Can you reheat egg drop soup?
Yes; reheat refrigerated soup to 165°F (74°C), stirring gently. The egg ribbons become firmer after reheating, so the best texture is in a freshly made batch.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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