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:
“Teach those Asians mass production?
Teach your grandmother egg suction.”
—Robert Frost (1874–1963)
“George Shears ... was hanged in a barn near the store. The rope was thrown over a beam, and he was asked to walk up a ladder to save the trouble of preparing a drop for him. “Gentlemen,” he said, “I am not used to this business. Shall I jump off or slide off?” He was told to jump.”
—For the State of Montana, U.S. public relief program (1935-1943)
“He scream’d out—‘Take the soup away!
O take the nasty soup away!
I won’t have any soup to-day.’”
—Heinrich Hoffmann (1809–1894)