Menu Enter a recipe name, ingredient, keyword...

Over 20,000 delicious recipes!

Connect via Facebook Close search

Egg-Drop Soup

By steven.mcmullen

Google Ads
Rate this recipe 4.3/5 (21 Votes)


  • 4 cans clear chicken broth
  • 3 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • beaten
  • 1 cup chopped green onions


Level of difficulty Average
Cost Average budget


Step 1

Heat broth to boiling point in large saucepan

Step 2

Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water

Step 3

Into hot broth, slowly stir cornstarch mixture, with sugar, and pepper. Heat to boiling point, stirring constantly-mixture should be slightly thickened and translucent

Step 4

Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds

Step 5

Remove from heat; add green onions. Serve at ounce


You'll also love

Chef Tips and Tricks

VIDEO: Crispy Ham and Egg Cups

Who do you know that would love these delicious baked egg and ham cups? 

Review this recipe

Rabbit stew Quick Beef Stew