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:
“Better half an egg than an empty eggshell.”
—Estonian. Trans. by Ilse Lehiste (1993)
“Learning is like rowing upstream; not to advance is to drop back.”
—Chinese proverb.
“Rats!
They fought the dogs and killed the cats,
And bit the babies in the cradles,
And ate the cheeses out of the vats,
And licked the soup from the cooks’ own ladles,
Split open the kegs of salted sprats,
Made nests inside men’s Sunday hats,
And even spoiled the women’s chats
By drowning their speaking
With shrieking and squeaking
In fifty different sharps and flats.”
—Robert Browning (1812–1889)