Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is also known as a simple-to-prepare soup in different European countries and Japan.
Read more about Egg Drop Soup: American Chinese Cuisine, Chinese Cuisine, Japanese Cuisine, European Cuisine
Famous quotes containing the words egg, drop and/or soup:
“The egg is back. The egg is back.”
—Jean-Bertrand Aristide, Haitian president. New York Times, p. 10A (September 6, 1994)
“Pleads he in earnest? Look upon his face.
His eyes do drop no tears, his prayers are in jest.
His words come from his mouth; ours from our breast.
He prays but faintly, and would be denied;
We pray with heart and soul, and all beside.”
—William Shakespeare (1564–1616)
“Good intentions are not enough. They’ve never put an onion in the soup yet.”
—Sonya Levien (1895–1960)