Editors’ Choice Cookbook Collection. From The Best Soups and Stews.
For our egg drop soup recipe, we found it best to add the eggs slowly—the process took almost a minute—and then let them cook for another 30 or 60 seconds, undisturbed, to ensure they were fully set. The texture of egg drop soup is important; ribbons of egg will fall to the bottom of a bowl of thin, brothy soup. We found that 2 tablespoons of cornstarch in our egg drop soup recipe (dissolved in 2 tablespoons of water) thickened 2 quarts of stock sufficiently to suspend the ribbons of eggs.
Timing is essential in this recipe. Because the cornstarch will lose its thickening power if simmered too long, the remaining ingredients must be added quickly once the cornstarch goes into the pot. Egg drop soup will not hold and should be served immediately.
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