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.jpg) Egg drop soup withscallions | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Main ingredients | Eggs,chicken broth,condiments (black pepper orwhite pepper),scallions,tofu |
| Egg drop soup | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蛋花湯 | ||||||||||||||
| Literal meaning | egg flower soup | ||||||||||||||
| |||||||||||||||
| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 蛋花羹 | ||||||||||||||
| |||||||||||||||
Egg drop soup, also known asegg flower soup, (Chinese:蛋花湯;pinyin:dànhuātāng) is a Chinese soup of wispy beateneggs inchicken broth.Condiments such asblack orwhite pepper, and finely choppedscallions andtofu, are commonly added to the soup. The soup is made 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.[1][2]
InChinese cuisine, egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may begarnished with ingredients such astofu,scallion,bean sprouts andcorn.
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In the United States, egg drop soup is often one of the main soups offered inAmerican Chinese cuisine,[3] and is also calledegg flower soup, a literal translation of its Chinese name,[4] on the menus of some restaurants.Cornstarch may be used to thicken it.[2]
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Mee ka tee is a Laotianred curry and coconut milk egg dropnoodle soup.[5][6]
In Italy,stracciatella, a version made with egg andparmesan cheese, is popular, as iszuppa pavese, consisting of broth into which slices of stale bread and poached eggs are placed.
In France,tourin, agarlic soup, is made withegg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made.
In Spain, the similar and traditionalsopa de ajo ("garlic soup") uses egg whites to thicken the broth in a similar way.
In Austria, egg drop soup (Eierflockensuppe[7] orEierflöckchensuppe)[8] 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 eggdumplings. Spices can be added to the egg-flour mixture according to taste.
There is a similar recipe in Polish cuisine (kluski lane, lit. 'poured noodles'), with the egg-flour mixture either poured directly into soup, or into boiling water, then strained and added to a soup or sauce. For children, often simmering milk (optionally with sugar) is used in place of soup.
In Russia,semolina is usually boiled in the chicken stock before the eggs are whisked in for a more substantial result, and flavored with choppedscallion andblack pepper. Simple egg dough dumplings similar to lazyvareniki (варе́ники) or the Ukrainianhalušky (галушка) are a frequent addition in the southern regions.
In Cyprus and Greece, the egg is beaten and then slowly stirred in the soup so it does not curdle. Lemon and rice are the additional ingredients besides the chicken stock to makeavgolemono (αβγολέμονο).
