European Cuisine
In Italy, stracciatella, a version made of egg and parmesan cheese, is a popular variant of egg drop soup.
Similarly in France le Tourin, a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made.
Also in Spain, the similar and traditional Sopa de ajo (literally "garlic soup") uses egg whites to thicken the broth in a similar fashion.
In Austria, (Eierflockensuppe or Eierflöckchensuppe) egg drop soup is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.
Read more about this topic: Egg Drop Soup
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