Overcoming common mistakes with egg drop soup
You've attempted to make egg drop soup, but it didn't quite meet your expectations. Let's identify some common pitfalls. First, check your heat level — temperature is crucial when cooking eggs, especially in a liquid. If your broth is boiling, the eggs will break upon contact with the bubbles instead of creating the delicate strands you desire. Instead, maintain a low simmer and be patient.
Next, consider your pouring technique. It's a bit of a Goldilocks scenario — not too fast, not too slow. Trust your instincts and make adjustments as needed. As you pour in the eggs, stir the broth with a spoon or chopsticks; the speed of your stirring will also influence the thickness of the ribbons. A gentle touch will help prevent the strands from breaking, while a consistent stir will ensure an even texture throughout. Remember, it won’t ruin your soup if the ribbons are thinner or thicker than someone else’s — it ultimately comes down to personal preference.
To elevate your soup, add a bit of cornstarch to your broth for a thicker, smoother consistency. Garnish your egg drop soup with scallions or green onions, fried wontons, pork belly, or any other ingredients you have on hand, and enjoy it immediately — it doesn’t store well in the fridge.
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