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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 85 (from laksa160)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa085.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thewoksoflife.com/egg-drop-soup/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thewoksoflife.com/egg-drop-soup/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thewoksoflife.com\/egg-drop-soup\/","crawl_time":1775857428,"first_indexed_time":1554964952,"http_code":200,"src_unparsed":"com,thewoksoflife!\/egg-drop-soup\/ s443","src_root_hash":"17387677807131951685","history_drop_reason":null,"meta_title":"Egg Drop Soup: Authentic 15-Minute Recipe | The Woks of Life","meta_descriptions":["This easy egg drop soup recipe tastes just like your favorite Chinese restaurant's version (maybe a little better!), ready in just 15 mins!"],"attrs_boilerpipe_text":"In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant.\nWonton soup\n,\nhot and sour soup\n, and egg drop soup––the classic trio offered on every Chinese menu.\nMaking these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day.\nOf the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is\nclassic wonton soup\n, but I do like a good egg drop soup! We also added the newly popular\nChicken Corn Egg Drop Soup\nto the takeout menu, which is also another favorite of mine.\nNote: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1\/4 teaspoon salt), and added nutrition info and a recipe video! \nWhat Is Egg Drop Soup?\nThe name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out.\nBut actually, the direct translation in Chinese is egg\nflower\nsoup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).\nThere are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.\nWhy Make Egg Drop At Home?\nSo the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty?\nWell, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up!\nAlso,\nmonosodium glutamate\nis used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.)\nWe don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs!\nThis restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.)\nHope you enjoy this one!\nEgg Drop Soup Recipe Instructions\nBring the chicken stock to a simmer in a medium-sized soup pot.\nStir in the sesame oil, salt, sugar, and white pepper.\nAdd in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional.\nTaste the soup, and adjust the seasoning if needed.\nNext add the\ncornstarch slurry\n.\nMake sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup.\nUse more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\nFor more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on \nHow to Use Cornstarch in Chinese Cooking\n.\nNow we’re ready for the most exciting part: the egg.\nThis recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg).\nThis is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both.\nSome people even prefer chunks of egg in their soup, so do whatever suits your preferences!\nOnce the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\nLadle the soup in a bowl, top with scallions, and serve!\nWe served ours with a few fried wonton noodles:\nWatch video!\nRecipe\nPrep:\n5\nminutes\nCook:\n10\nminutes\nTotal:\n15\nminutes\n▢\n4\ncups\nchicken stock\n(about 1 liter, organic or homemade preferred!)\n▢\n1\/2\nteaspoon\nsesame oil\n▢\n3\/4\nteaspoon\nsalt\n▢\n1\/8\nteaspoon\nsugar\n▢\n1\/8\nteaspoon\nwhite pepper\n▢\n1\/2\nteaspoon\nturmeric\n(Or 5 drops yellow food coloring. Optional, but if you want \"the look…\")\n▢\n3\ntablespoons\ncornstarch\n(mixed with 1\/3 cup water)\n▢\n3\neggs\n(lightly beaten)\n▢\n1\nscallion\n(chopped)\n▢\n1\/4\nteaspoon\nMSG\n(increase amount to personal preference)\nBring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.\nNext add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\nNow we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\nLadle the soup into bowls, top with scallions, and serve!\nCalories:\n109\nkcal\n(5%)\nCarbohydrates:\n10\ng\n(3%)\nProtein:\n7\ng\n(14%)\nFat:\n4\ng\n(6%)\nSaturated Fat:\n1\ng\n(5%)\nCholesterol:\n87\nmg\n(29%)\nSodium:\n551\nmg\n(23%)\nPotassium:\n198\nmg\n(6%)\nFiber:\n1\ng\n(4%)\nSugar:\n3\ng\n(3%)\nVitamin A:\n140\nIU\n(3%)\nVitamin C:\n0.7\nmg\n(1%)\nCalcium:\n17\nmg\n(2%)\nIron:\n0.8\nmg\n(4%)\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.","attrs_markdown":"[![The Woks of Life](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/logo.svg)](https:\/\/thewoksoflife.com\/)\n\n[My Saved Recipes]()\n\n- [Recipes](https:\/\/thewoksoflife.com\/category\/recipes\/)\n  - [Recipe Index](https:\/\/thewoksoflife.com\/visual-recipe-index\/)\n  - [Recipe Filter](https:\/\/thewoksoflife.com\/filter\/)\n  - [View all By Date](https:\/\/thewoksoflife.com\/blog\/)\n  - [Our Cookbook: NOW AVAILABLE\\!](https:\/\/thewoksoflife.com\/the-woks-of-life-cookbook-now-available\/)\n  - [Videos](https:\/\/www.youtube.com\/@Thewoksoflife1)\n- [How-To](https:\/\/thewoksoflife.com\/category\/how-to\/)\n  - [Cooking MethodsAll how-to cooking methods](https:\/\/thewoksoflife.com\/category\/how-to\/cooking-methods\/)\n  - [Cooking ToolsAll Cooking tools including hand and electrics](https:\/\/thewoksoflife.com\/category\/how-to\/cooking-tools\/)\n  - [Wok Guide](https:\/\/thewoksoflife.com\/wok-guide\/)\n  - [Garden\/FarmWe share our learnings from our new Woks of Life HQ\/farm (where we moved in Fall of 2021) on how to grow Chinese vegetables, fruits, and other produce, as well as farm updates: our chickens, ducks, goats, alpacas, and resident llama\\!](https:\/\/thewoksoflife.com\/category\/how-to\/garden-farm\/)\n  - [CultureCulture related posts](https:\/\/thewoksoflife.com\/category\/how-to\/chinese-culture\/)\n- [Ingredients](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n  - [Chinese Ingredients Glossary](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n  - [Sauces, Wines, Vinegars & Oils](https:\/\/thewoksoflife.com\/chinese-sauces-vinegars-oils\/)\n  - [Spices & Seasonings](https:\/\/thewoksoflife.com\/chinese-spices-condiments)\n  - [Dried, Cured & Pickled Ingredients](https:\/\/thewoksoflife.com\/chinese-dried-preserved-ingredients\/)\n  - [Noodles & Wrappers](https:\/\/thewoksoflife.com\/chinese-noodles-wrappers\/)\n  - [Rice, Grains, Flours & Starches](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/)\n  - [Tofu, Bean Curd & Seitan](https:\/\/thewoksoflife.com\/chinese-tofu-bean-curd\/)\n  - [Vegetables & Fungi](https:\/\/thewoksoflife.com\/chinese-vegetables-fungi\/)\n  - [Fresh Herbs & Aromatics](https:\/\/thewoksoflife.com\/chinese-chives-scallions-aromatics-peppers\/)\n- [Life & Travel]()\n  - [Life](https:\/\/thewoksoflife.com\/category\/life\/)\n  - [Travel](https:\/\/thewoksoflife.com\/category\/travel\/)\n- [Contact](https:\/\/thewoksoflife.com\/contact\/)\n  - [Work with Us](https:\/\/thewoksoflife.com\/work-with-us\/)\n  - [Press](https:\/\/thewoksoflife.com\/press\/)\n  - [Send Us A Message](https:\/\/thewoksoflife.com\/contact\/)\n- [About Us](https:\/\/thewoksoflife.com\/about\/)\n\n[Home](https:\/\/thewoksoflife.com\/) ❯ [Recipes](https:\/\/thewoksoflife.com\/category\/recipes\/) ❯ [Soups & Stocks](https:\/\/thewoksoflife.com\/category\/recipes\/soups-and-stocks\/) ❯ **Egg Drop Soup**\n\n# Egg Drop Soup\n![Bill](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/bill-60x60.jpg)\n\nby:\n\n[Bill](https:\/\/thewoksoflife.com\/author\/bleung\/)\n\n[1646 Comments](https:\/\/thewoksoflife.com\/egg-drop-soup\/#respond)\n\n[Jump to Recipe](https:\/\/thewoksoflife.com\/egg-drop-soup\/#recipe)\n\n- [Share on Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?&url=https%3A%2F%2Fthewoksoflife.com%2Fegg-drop-soup%2F&description=Egg%20Drop%20Soup&media=https%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2019%2F05%2Fegg-drop-soup-4.jpg)\n\nUpdated:\n\n4\/16\/2025\n\n![Spoonful of egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-4.jpg)\n\nIn my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. [Wonton soup](https:\/\/thewoksoflife.com\/wonton-soup-recipe\/), [hot and sour soup](https:\/\/thewoksoflife.com\/hot-sour-soup\/), and egg drop soup––the classic trio offered on every Chinese menu.\n\nMaking these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day.\n\nOf the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is [classic wonton soup](https:\/\/thewoksoflife.com\/wonton-soup-recipe\/), but I do like a good egg drop soup! We also added the newly popular [Chicken Corn Egg Drop Soup](https:\/\/thewoksoflife.com\/chicken-corn-egg-drop-soup\/) to the takeout menu, which is also another favorite of mine.\n\n*Note: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1\/4 teaspoon salt), and added nutrition info and a recipe video\\!*\n\n## What Is Egg Drop Soup?\nThe name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out.\n\nBut actually, the direct translation in Chinese is egg *flower* soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).\n\nThere are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.\n\n![Egg Drop Soup with scallions, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-2.jpg)\n\n## Why Make Egg Drop At Home?\nSo the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty?\n\nWell, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up\\!\n\nAlso, [monosodium glutamate](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#msg) is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.)\n\nWe don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs\\!\n\nThis restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.)\n\nHope you enjoy this one\\!\n\n## Egg Drop Soup Recipe Instructions\nBring the chicken stock to a simmer in a medium-sized soup pot.\n\nStir in the sesame oil, salt, sugar, and white pepper.\n\nAdd in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional.\n\nTaste the soup, and adjust the seasoning if needed.\n\n![Adding turmeric to chicken stock, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps.jpg)\n\nNext add the [cornstarch slurry](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/#cornstarch).\n\nMake sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup.\n\nUse more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\n\nFor more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on [How to Use Cornstarch in Chinese Cooking](https:\/\/thewoksoflife.com\/how-to-use-cornstarch-chinese-cooking\/).\n\n![Adding cornstarch slurry to thicken soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps-2.jpg)\n\nNow we’re ready for the most exciting part: the egg.\n\nThis recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg).\n\nThis is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both.\n\nSome people even prefer chunks of egg in their soup, so do whatever suits your preferences\\!\n\n![Adding eggs to egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps-3.jpg)\n\nOnce the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\n\nLadle the soup in a bowl, top with scallions, and serve\\!\n\nWe served ours with a few fried wonton noodles:\n\n![Egg Drop Soup with fried noodles, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-5.jpg)\n\n![Bowl of egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-3.jpg)\n\n## Watch video\\!\n![YouTube video](https:\/\/i.ytimg.com\/vi\/ohaQlA2ebbo\/hqdefault.jpg)\n\n**Looking for more authentic recipes?** Subscribe to our email list and be sure to follow us on [Pinterest](https:\/\/www.pinterest.com\/thewoksoflife1), [Facebook](https:\/\/www.facebook.com\/thewoksoflife), [Instagram](https:\/\/instagram.com\/thewoksoflife), and [Youtube\\!](https:\/\/www.youtube.com\/channel\/UCs_G1H3cQ6m7vEoViij41Xw)\n\n## Recipe\n![Spoonful of egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-4-200x200.jpg)\n\n[Print](https:\/\/thewoksoflife.com\/wprm_print\/egg-drop-soup)\n\n4\\.95 from 643 votes\n\n### Egg Drop Soup\nThis easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.\n\nby: Bill\n\nServes: [6](https:\/\/thewoksoflife.com\/egg-drop-soup\/)\n\nPrep: 5 minutes mins\n\nCook: 10 minutes mins\n\nTotal: 15 minutes mins\n\n#### Ingredients\n- ▢\n  4 cups [chicken stock](https:\/\/thewoksoflife.com\/homemade-chicken-stock\/) (about 1 liter, organic or homemade preferred!)\n- ▢\n  1\/2 teaspoon [sesame oil](https:\/\/thewoksoflife.com\/sesame-oil\/)\n- ▢\n  3\/4 teaspoon [salt](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#salt)\n- ▢\n  1\/8 teaspoon sugar\n- ▢\n  1\/8 teaspoon [white pepper](https:\/\/thewoksoflife.com\/what-is-white-pepper\/)\n- ▢\n  1\/2 teaspoon [turmeric](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#turmeric-powder) (Or 5 drops yellow food coloring. Optional, but if you want \"the look…\")\n- ▢\n  3 tablespoons [cornstarch](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/#cornstarch) (mixed with 1\/3 cup water)\n- ▢\n  3 eggs (lightly beaten)\n- ▢\n  1 [scallion](https:\/\/thewoksoflife.com\/chinese-chives-scallions-aromatics-peppers\/) (chopped)\n- ▢\n  1\/4 teaspoon [MSG](https:\/\/thewoksoflife.com\/msg-monosodium-glutamate-good-or-bad\/) (increase amount to personal preference)\n\n#### Instructions\n- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.\n- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\n- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\n- Ladle the soup into bowls, top with scallions, and serve\\!\n\n#### Nutrition Facts\nCalories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 87mg (29%) Sodium: 551mg (23%) Potassium: 198mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 140IU (3%) Vitamin C: 0\\.7mg (1%) Calcium: 17mg (2%) Iron: 0\\.8mg (4%)\n\n[Nutritional Info Disclaimer]()\n\n[Hide Disclaimer]()\n\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.\n\nDid You Make This?Tag us on Instagram [@thewoksoflife](https:\/\/www.instagram.com\/thewoksoflife\/) and be sure to follow us on social for more\\!\n\n[@thewoksoflife](https:\/\/www.instagram.com\/thewoksoflife\/)\n\n### You may also like…\n- [![Spoonful of tomato egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/06\/tomato-egg-drop-soup-10-200x200.jpg)](https:\/\/thewoksoflife.com\/tomato-egg-drop-soup\/)\n  [Tomato Egg Drop Soup](https:\/\/thewoksoflife.com\/tomato-egg-drop-soup\/)\n- [![Seaweed Egg Drop Soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/03\/seaweed-egg-drop-soup-9-200x200.jpg)](https:\/\/thewoksoflife.com\/seaweed-egg-drop-soup\/)\n  [Seaweed Egg Drop Soup (紫菜蛋花汤)](https:\/\/thewoksoflife.com\/seaweed-egg-drop-soup\/)\n- [![Chicken Corn Egg Drop Soup, by thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2016\/10\/chicken-corn-egg-drop-soup-11-200x200.jpg)](https:\/\/thewoksoflife.com\/chicken-corn-egg-drop-soup\/)\n  [Chicken Corn Soup](https:\/\/thewoksoflife.com\/chicken-corn-egg-drop-soup\/)\n- [![10-Minute Tomato Egg Drop Noodle Soup, by thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2016\/12\/tomato-egg-drop-noodle-soup-4-200x200.jpg)](https:\/\/thewoksoflife.com\/tomato-egg-drop-noodle-soup\/)\n  [10-Minute Tomato Egg Drop Noodle Soup](https:\/\/thewoksoflife.com\/tomato-egg-drop-noodle-soup\/)\n\n![Bill](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/bill-80x80.jpg)\n\nAbout\n\nBill\n\nBill Leung is the patriarch of The Woks of Life family, working on the blog alongside wife Judy and daughters Sarah and Kaitlin. Born in upstate New York, Bill comes from a long line of professional chefs. From his mother’s Cantonese kitchen to bussing tables, working as a line cook, and helping to run his parents’ restaurant, he offers lessons and techniques from over 50 years of cooking experience. Specializing in Cantonese recipes, American Chinese takeout (straight from the family restaurant days), and even non-Chinese recipes (from working in Borscht Belt resort kitchens), he continues to build what Bon Appétit has called “the Bible of Chinese Home Cooking.” Along with the rest of the family, Bill is a New York Times bestselling cookbook author and James Beard and IACP Award nominee, and has been developing recipes for over a decade.\n\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n1\\.6K Comments\n\nNewest\n\nOldest Most Voted\n\nInline Feedbacks\n\nView all comments\n\nLoad More Comments\n\n![Sarah, Kaitlin, Judy, and Bill cooking together](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/11\/TWOL-Cooking-Together.jpg)\n\n## Welcome\\!\nWe’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.\n\n[Our Story](https:\/\/thewoksoflife.com\/about\/)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/02\/ebook-subscribe-landscape.jpg)\n\nsign up for our newsletter and receive:\n\n## our Top 25 recipes eBook\nOur email newsletter delivers our new recipes and latest updates. It’s always free and you can unsubscribe any time.\n\n[![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/icon-wok.svg)](https:\/\/thewoksoflife.com\/wok-guide\/)\n\n[Wok Guide](https:\/\/thewoksoflife.com\/wok-guide\/)\n\n[![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/icon-spices.svg)](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n\n[Ingredients 101](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n\n[![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/icon-tools.svg)](https:\/\/thewoksoflife.com\/chinese-cooking-tools\/)\n\n[Cooking Tools](https:\/\/thewoksoflife.com\/chinese-cooking-tools\/)\n\n[![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/icon-wisdom.svg)](https:\/\/thewoksoflife.com\/category\/cooking-methods\/)\n\n[Kitchen Wisdom](https:\/\/thewoksoflife.com\/category\/cooking-methods\/)\n\n[＊ Surprise Me! ＊](https:\/\/thewoksoflife.com\/egg-drop-soup\/?redirect_to=random)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/04\/heart-light.svg)\n\n## Save Your Favorite Woks of Life Recipes\\!\nCreate an account to save your favorite dishes & get email udpates\\!\n\n[Sign Me Up](https:\/\/thewoksoflife.com\/egg-drop-soup\/#list\/my-favorites)\n\n***\nSign Up For Email Updates & Receive Our\n\n## Top 25 Recipes Ebook\\!\n\n“\n\n“I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”\n\nBeth, Community Member Since 2013\n\n![Shanghai Scallion Flatbread Qiang Bing](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/12\/shanghai-puffy-pancake-5.jpg)\n\n![Eggs with Soy Sauce and Scallions](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/12\/eggs-soy-sauce-scallions-8.jpg)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/footer-3.jpg)\n\n![Scallion Ginger Beef & Tofu](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2021\/04\/ginger-scallion-beef-tofu-12.jpg)\n\n![Bill with jar of haam choy](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/11\/pickled-mustard-greens-ham-choy-28-e1608068269483.jpg)\n\n![Soy Butter Glazed King Oyster Mushrooms](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/soy-butter-king-mushrooms-9.jpg)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/wol-family.jpg)\n\n![Taiwanese Rou Zao Fan](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2021\/04\/rou-zao-fan-square.jpg)\n\n- [Facebook](https:\/\/www.facebook.com\/thewoksoflife?ref=hl)\n- [Instagram](https:\/\/instagram.com\/thewoksoflife)\n- [Pinterest](https:\/\/www.pinterest.com\/thewoksoflife1\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCs_G1H3cQ6m7vEoViij41Xw)\n\nAll Rights Reserved © The Woks of Life\n\n****·****\n\n[Privacy Policy](https:\/\/thewoksoflife.com\/privacy-policy\/)\n\n****·****\n\n[Disclaimer](https:\/\/thewoksoflife.com\/disclaimer\/)\n\n****·****\n\n[Site Credits](https:\/\/thewoksoflife.com\/site-credits\/)\n\n****·****\n\n[Back to Top](https:\/\/thewoksoflife.com\/egg-drop-soup\/)\n\nwpDiscuz\n\nInsert","attrs_readable_markdown":"![Spoonful of egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-4.jpg)\n\nIn my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. [Wonton soup](https:\/\/thewoksoflife.com\/wonton-soup-recipe\/), [hot and sour soup](https:\/\/thewoksoflife.com\/hot-sour-soup\/), and egg drop soup––the classic trio offered on every Chinese menu.\n\nMaking these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day.\n\nOf the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is [classic wonton soup](https:\/\/thewoksoflife.com\/wonton-soup-recipe\/), but I do like a good egg drop soup! We also added the newly popular [Chicken Corn Egg Drop Soup](https:\/\/thewoksoflife.com\/chicken-corn-egg-drop-soup\/) to the takeout menu, which is also another favorite of mine.\n\n*Note: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1\/4 teaspoon salt), and added nutrition info and a recipe video\\!*\n\n## What Is Egg Drop Soup?\nThe name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out.\n\nBut actually, the direct translation in Chinese is egg *flower* soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).\n\nThere are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.\n\n![Egg Drop Soup with scallions, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-2.jpg)\n\n## Why Make Egg Drop At Home?\nSo the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty?\n\nWell, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up\\!\n\nAlso, [monosodium glutamate](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#msg) is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.)\n\nWe don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs\\!\n\nThis restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.)\n\nHope you enjoy this one\\!\n\n## Egg Drop Soup Recipe Instructions\nBring the chicken stock to a simmer in a medium-sized soup pot.\n\nStir in the sesame oil, salt, sugar, and white pepper.\n\nAdd in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional.\n\nTaste the soup, and adjust the seasoning if needed.\n\n![Adding turmeric to chicken stock, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps.jpg)\n\nNext add the [cornstarch slurry](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/#cornstarch).\n\nMake sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup.\n\nUse more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\n\nFor more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on [How to Use Cornstarch in Chinese Cooking](https:\/\/thewoksoflife.com\/how-to-use-cornstarch-chinese-cooking\/).\n\n![Adding cornstarch slurry to thicken soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps-2.jpg)\n\nNow we’re ready for the most exciting part: the egg.\n\nThis recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg).\n\nThis is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both.\n\nSome people even prefer chunks of egg in their soup, so do whatever suits your preferences\\!\n\n![Adding eggs to egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2015\/11\/egg-drop-soup-steps-3.jpg)\n\nOnce the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\n\nLadle the soup in a bowl, top with scallions, and serve\\!\n\nWe served ours with a few fried wonton noodles:\n\n![Egg Drop Soup with fried noodles, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-5.jpg)\n\n![Bowl of egg drop soup, thewoksoflife.com](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2019\/05\/egg-drop-soup-3.jpg)\n\n## Watch video\\!\n![YouTube video](https:\/\/i.ytimg.com\/vi\/ohaQlA2ebbo\/hqdefault.jpg)\n\n## Recipe\nPrep: 5 minutes\n\nCook: 10 minutes\n\nTotal: 15 minutes\n\n- ▢\n  4 cups [chicken stock](https:\/\/thewoksoflife.com\/homemade-chicken-stock\/) (about 1 liter, organic or homemade preferred!)\n- ▢\n  1\/2 teaspoon [sesame oil](https:\/\/thewoksoflife.com\/sesame-oil\/)\n- ▢\n  3\/4 teaspoon [salt](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#salt)\n- ▢\n  1\/8 teaspoon sugar\n- ▢\n  1\/8 teaspoon [white pepper](https:\/\/thewoksoflife.com\/what-is-white-pepper\/)\n- ▢\n  1\/2 teaspoon [turmeric](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#turmeric-powder) (Or 5 drops yellow food coloring. Optional, but if you want \"the look…\")\n- ▢\n  3 tablespoons [cornstarch](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/#cornstarch) (mixed with 1\/3 cup water)\n- ▢\n  3 eggs (lightly beaten)\n- ▢\n  1 [scallion](https:\/\/thewoksoflife.com\/chinese-chives-scallions-aromatics-peppers\/) (chopped)\n- ▢\n  1\/4 teaspoon [MSG](https:\/\/thewoksoflife.com\/msg-monosodium-glutamate-good-or-bad\/) (increase amount to personal preference)\n\n- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.\n- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.\n- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.\n- Ladle the soup into bowls, top with scallions, and serve\\!\n\nCalories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 87mg (29%) Sodium: 551mg (23%) Potassium: 198mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 140IU (3%) Vitamin C: 0\\.7mg (1%) Calcium: 17mg (2%) Iron: 0\\.8mg (4%)\n\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.","meta_canonical":null}

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Meta Title	Egg Drop Soup: Authentic 15-Minute Recipe \| The Woks of Life
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Boilerpipe Text	In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. Wonton soup , hot and sour soup , and egg drop soup––the classic trio offered on every Chinese menu. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is classic wonton soup , but I do like a good egg drop soup! We also added the newly popular Chicken Corn Egg Drop Soup to the takeout menu, which is also another favorite of mine. Note: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1/4 teaspoon salt), and added nutrition info and a recipe video! What Is Egg Drop Soup? The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out. But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action). There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. Why Make Egg Drop At Home? So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty? Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up! Also, monosodium glutamate is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.) We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs! This restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.) Hope you enjoy this one! Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch slurry . Make sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking . Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences! Once the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup in a bowl, top with scallions, and serve! We served ours with a few fried wonton noodles: Watch video! Recipe Prep: 5 minutes Cook: 10 minutes Total: 15 minutes ▢ 4 cups chicken stock (about 1 liter, organic or homemade preferred!) ▢ 1/2 teaspoon sesame oil ▢ 3/4 teaspoon salt ▢ 1/8 teaspoon sugar ▢ 1/8 teaspoon white pepper ▢ 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…") ▢ 3 tablespoons cornstarch (mixed with 1/3 cup water) ▢ 3 eggs (lightly beaten) ▢ 1 scallion (chopped) ▢ 1/4 teaspoon MSG (increase amount to personal preference) Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup into bowls, top with scallions, and serve! Calories: 109 kcal (5%) Carbohydrates: 10 g (3%) Protein: 7 g (14%) Fat: 4 g (6%) Saturated Fat: 1 g (5%) Cholesterol: 87 mg (29%) Sodium: 551 mg (23%) Potassium: 198 mg (6%) Fiber: 1 g (4%) Sugar: 3 g (3%) Vitamin A: 140 IU (3%) Vitamin C: 0.7 mg (1%) Calcium: 17 mg (2%) Iron: 0.8 mg (4%) TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Markdown	[![The Woks of Life](https://thewoksoflife.com/wp-content/uploads/2025/01/logo.svg)](https://thewoksoflife.com/) [My Saved Recipes]() - [Recipes](https://thewoksoflife.com/category/recipes/) - [Recipe Index](https://thewoksoflife.com/visual-recipe-index/) - [Recipe Filter](https://thewoksoflife.com/filter/) - [View all By Date](https://thewoksoflife.com/blog/) - [Our Cookbook: NOW AVAILABLE\!](https://thewoksoflife.com/the-woks-of-life-cookbook-now-available/) - [Videos](https://www.youtube.com/@Thewoksoflife1) - [How-To](https://thewoksoflife.com/category/how-to/) - [Cooking MethodsAll how-to cooking methods](https://thewoksoflife.com/category/how-to/cooking-methods/) - [Cooking ToolsAll Cooking tools including hand and electrics](https://thewoksoflife.com/category/how-to/cooking-tools/) - [Wok Guide](https://thewoksoflife.com/wok-guide/) - [Garden/FarmWe share our learnings from our new Woks of Life HQ/farm (where we moved in Fall of 2021) on how to grow Chinese vegetables, fruits, and other produce, as well as farm updates: our chickens, ducks, goats, alpacas, and resident llama\!](https://thewoksoflife.com/category/how-to/garden-farm/) - [CultureCulture related posts](https://thewoksoflife.com/category/how-to/chinese-culture/) - [Ingredients](https://thewoksoflife.com/chinese-ingredients-glossary/) - [Chinese Ingredients Glossary](https://thewoksoflife.com/chinese-ingredients-glossary/) - [Sauces, Wines, Vinegars & Oils](https://thewoksoflife.com/chinese-sauces-vinegars-oils/) - [Spices & Seasonings](https://thewoksoflife.com/chinese-spices-condiments) - [Dried, Cured & Pickled Ingredients](https://thewoksoflife.com/chinese-dried-preserved-ingredients/) - [Noodles & Wrappers](https://thewoksoflife.com/chinese-noodles-wrappers/) - [Rice, Grains, Flours & Starches](https://thewoksoflife.com/rice-grains-and-flours/) - [Tofu, Bean Curd & Seitan](https://thewoksoflife.com/chinese-tofu-bean-curd/) - [Vegetables & Fungi](https://thewoksoflife.com/chinese-vegetables-fungi/) - [Fresh Herbs & Aromatics](https://thewoksoflife.com/chinese-chives-scallions-aromatics-peppers/) - [Life & Travel]() - [Life](https://thewoksoflife.com/category/life/) - [Travel](https://thewoksoflife.com/category/travel/) - [Contact](https://thewoksoflife.com/contact/) - [Work with Us](https://thewoksoflife.com/work-with-us/) - [Press](https://thewoksoflife.com/press/) - [Send Us A Message](https://thewoksoflife.com/contact/) - [About Us](https://thewoksoflife.com/about/) [Home](https://thewoksoflife.com/) ❯ [Recipes](https://thewoksoflife.com/category/recipes/) ❯ [Soups & Stocks](https://thewoksoflife.com/category/recipes/soups-and-stocks/) ❯ Egg Drop Soup # Egg Drop Soup ![Bill](https://thewoksoflife.com/wp-content/uploads/2020/10/bill-60x60.jpg) by: [Bill](https://thewoksoflife.com/author/bleung/) [1646 Comments](https://thewoksoflife.com/egg-drop-soup/#respond) [Jump to Recipe](https://thewoksoflife.com/egg-drop-soup/#recipe) - [Share on Pinterest](https://pinterest.com/pin/create/button/?&url=https%3A%2F%2Fthewoksoflife.com%2Fegg-drop-soup%2F&description=Egg%20Drop%20Soup&media=https%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2019%2F05%2Fegg-drop-soup-4.jpg) Updated: 4/16/2025 ![Spoonful of egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-4.jpg) In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. [Wonton soup](https://thewoksoflife.com/wonton-soup-recipe/), [hot and sour soup](https://thewoksoflife.com/hot-sour-soup/), and egg drop soup––the classic trio offered on every Chinese menu. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is [classic wonton soup](https://thewoksoflife.com/wonton-soup-recipe/), but I do like a good egg drop soup! We also added the newly popular [Chicken Corn Egg Drop Soup](https://thewoksoflife.com/chicken-corn-egg-drop-soup/) to the takeout menu, which is also another favorite of mine. Note: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1/4 teaspoon salt), and added nutrition info and a recipe video\! ## What Is Egg Drop Soup? The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out. But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action). There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. ![Egg Drop Soup with scallions, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-2.jpg) ## Why Make Egg Drop At Home? So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty? Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up\! Also, [monosodium glutamate](https://thewoksoflife.com/chinese-spices-condiments/#msg) is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.) We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs\! This restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.) Hope you enjoy this one\! ## Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed. ![Adding turmeric to chicken stock, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps.jpg) Next add the [cornstarch slurry](https://thewoksoflife.com/rice-grains-and-flours/#cornstarch). Make sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on [How to Use Cornstarch in Chinese Cooking](https://thewoksoflife.com/how-to-use-cornstarch-chinese-cooking/). ![Adding cornstarch slurry to thicken soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps-2.jpg) Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences\! ![Adding eggs to egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps-3.jpg) Once the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup in a bowl, top with scallions, and serve\! We served ours with a few fried wonton noodles: ![Egg Drop Soup with fried noodles, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-5.jpg) ![Bowl of egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-3.jpg) ## Watch video\! ![YouTube video](https://i.ytimg.com/vi/ohaQlA2ebbo/hqdefault.jpg) Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on [Pinterest](https://www.pinterest.com/thewoksoflife1), [Facebook](https://www.facebook.com/thewoksoflife), [Instagram](https://instagram.com/thewoksoflife), and [Youtube\!](https://www.youtube.com/channel/UCs_G1H3cQ6m7vEoViij41Xw) ## Recipe ![Spoonful of egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-4-200x200.jpg) [Print](https://thewoksoflife.com/wprm_print/egg-drop-soup) 4\.95 from 643 votes ### Egg Drop Soup This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes. by: Bill Serves: [6](https://thewoksoflife.com/egg-drop-soup/) Prep: 5 minutes mins Cook: 10 minutes mins Total: 15 minutes mins #### Ingredients - ▢ 4 cups [chicken stock](https://thewoksoflife.com/homemade-chicken-stock/) (about 1 liter, organic or homemade preferred!) - ▢ 1/2 teaspoon [sesame oil](https://thewoksoflife.com/sesame-oil/) - ▢ 3/4 teaspoon [salt](https://thewoksoflife.com/chinese-spices-condiments/#salt) - ▢ 1/8 teaspoon sugar - ▢ 1/8 teaspoon [white pepper](https://thewoksoflife.com/what-is-white-pepper/) - ▢ 1/2 teaspoon [turmeric](https://thewoksoflife.com/chinese-spices-condiments/#turmeric-powder) (Or 5 drops yellow food coloring. Optional, but if you want "the look…") - ▢ 3 tablespoons [cornstarch](https://thewoksoflife.com/rice-grains-and-flours/#cornstarch) (mixed with 1/3 cup water) - ▢ 3 eggs (lightly beaten) - ▢ 1 [scallion](https://thewoksoflife.com/chinese-chives-scallions-aromatics-peppers/) (chopped) - ▢ 1/4 teaspoon [MSG](https://thewoksoflife.com/msg-monosodium-glutamate-good-or-bad/) (increase amount to personal preference) #### Instructions - Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. - Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. - Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. - Ladle the soup into bowls, top with scallions, and serve\! #### Nutrition Facts Calories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 87mg (29%) Sodium: 551mg (23%) Potassium: 198mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 140IU (3%) Vitamin C: 0\.7mg (1%) Calcium: 17mg (2%) Iron: 0\.8mg (4%) [Nutritional Info Disclaimer]() [Hide Disclaimer]() TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Did You Make This?Tag us on Instagram [@thewoksoflife](https://www.instagram.com/thewoksoflife/) and be sure to follow us on social for more\! [@thewoksoflife](https://www.instagram.com/thewoksoflife/) ### You may also like… - [![Spoonful of tomato egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/06/tomato-egg-drop-soup-10-200x200.jpg)](https://thewoksoflife.com/tomato-egg-drop-soup/) [Tomato Egg Drop Soup](https://thewoksoflife.com/tomato-egg-drop-soup/) - [![Seaweed Egg Drop Soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2020/03/seaweed-egg-drop-soup-9-200x200.jpg)](https://thewoksoflife.com/seaweed-egg-drop-soup/) [Seaweed Egg Drop Soup (紫菜蛋花汤)](https://thewoksoflife.com/seaweed-egg-drop-soup/) - [![Chicken Corn Egg Drop Soup, by thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2016/10/chicken-corn-egg-drop-soup-11-200x200.jpg)](https://thewoksoflife.com/chicken-corn-egg-drop-soup/) [Chicken Corn Soup](https://thewoksoflife.com/chicken-corn-egg-drop-soup/) - [![10-Minute Tomato Egg Drop Noodle Soup, by thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2016/12/tomato-egg-drop-noodle-soup-4-200x200.jpg)](https://thewoksoflife.com/tomato-egg-drop-noodle-soup/) [10-Minute Tomato Egg Drop Noodle Soup](https://thewoksoflife.com/tomato-egg-drop-noodle-soup/) ![Bill](https://thewoksoflife.com/wp-content/uploads/2020/10/bill-80x80.jpg) About Bill Bill Leung is the patriarch of The Woks of Life family, working on the blog alongside wife Judy and daughters Sarah and Kaitlin. Born in upstate New York, Bill comes from a long line of professional chefs. From his mother’s Cantonese kitchen to bussing tables, working as a line cook, and helping to run his parents’ restaurant, he offers lessons and techniques from over 50 years of cooking experience. Specializing in Cantonese recipes, American Chinese takeout (straight from the family restaurant days), and even non-Chinese recipes (from working in Borscht Belt resort kitchens), he continues to build what Bon Appétit has called “the Bible of Chinese Home Cooking.” Along with the rest of the family, Bill is a New York Times bestselling cookbook author and James Beard and IACP Award nominee, and has been developing recipes for over a decade. This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) 1\.6K Comments Newest Oldest Most Voted Inline Feedbacks View all comments Load More Comments ![Sarah, Kaitlin, Judy, and Bill cooking together](https://thewoksoflife.com/wp-content/uploads/2022/11/TWOL-Cooking-Together.jpg) ## Welcome\! We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes. [Our Story](https://thewoksoflife.com/about/) ![](https://thewoksoflife.com/wp-content/uploads/2025/02/ebook-subscribe-landscape.jpg) sign up for our newsletter and receive: ## our Top 25 recipes eBook Our email newsletter delivers our new recipes and latest updates. It’s always free and you can unsubscribe any time. 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Readable Markdown	![Spoonful of egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-4.jpg) In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. [Wonton soup](https://thewoksoflife.com/wonton-soup-recipe/), [hot and sour soup](https://thewoksoflife.com/hot-sour-soup/), and egg drop soup––the classic trio offered on every Chinese menu. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is [classic wonton soup](https://thewoksoflife.com/wonton-soup-recipe/), but I do like a good egg drop soup! We also added the newly popular [Chicken Corn Egg Drop Soup](https://thewoksoflife.com/chicken-corn-egg-drop-soup/) to the takeout menu, which is also another favorite of mine. Note: This recipe was originally published in November 2015. We’ve taken new photos, re-tested and improved the recipe (reduced the amount of cornstarch slightly and added an extra 1/4 teaspoon salt), and added nutrition info and a recipe video\! ## What Is Egg Drop Soup? The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out. But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action). There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home. ![Egg Drop Soup with scallions, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-2.jpg) ## Why Make Egg Drop At Home? So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty? Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up\! Also, [monosodium glutamate](https://thewoksoflife.com/chinese-spices-condiments/#msg) is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.) We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs\! This restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.) Hope you enjoy this one\! ## Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed. ![Adding turmeric to chicken stock, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps.jpg) Next add the [cornstarch slurry](https://thewoksoflife.com/rice-grains-and-flours/#cornstarch). Make sure to mix the cornstarch and water well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry. Otherwise, you’ll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches. Let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on [How to Use Cornstarch in Chinese Cooking](https://thewoksoflife.com/how-to-use-cornstarch-chinese-cooking/). ![Adding cornstarch slurry to thicken soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps-2.jpg) Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be slightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both. Some people even prefer chunks of egg in their soup, so do whatever suits your preferences\! ![Adding eggs to egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2015/11/egg-drop-soup-steps-3.jpg) Once the soup’s consistency is to your liking, use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup in a bowl, top with scallions, and serve\! We served ours with a few fried wonton noodles: ![Egg Drop Soup with fried noodles, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-5.jpg) ![Bowl of egg drop soup, thewoksoflife.com](https://thewoksoflife.com/wp-content/uploads/2019/05/egg-drop-soup-3.jpg) ## Watch video\! ![YouTube video](https://i.ytimg.com/vi/ohaQlA2ebbo/hqdefault.jpg) ## Recipe Prep: 5 minutes Cook: 10 minutes Total: 15 minutes - ▢ 4 cups [chicken stock](https://thewoksoflife.com/homemade-chicken-stock/) (about 1 liter, organic or homemade preferred!) - ▢ 1/2 teaspoon [sesame oil](https://thewoksoflife.com/sesame-oil/) - ▢ 3/4 teaspoon [salt](https://thewoksoflife.com/chinese-spices-condiments/#salt) - ▢ 1/8 teaspoon sugar - ▢ 1/8 teaspoon [white pepper](https://thewoksoflife.com/what-is-white-pepper/) - ▢ 1/2 teaspoon [turmeric](https://thewoksoflife.com/chinese-spices-condiments/#turmeric-powder) (Or 5 drops yellow food coloring. Optional, but if you want "the look…") - ▢ 3 tablespoons [cornstarch](https://thewoksoflife.com/rice-grains-and-flours/#cornstarch) (mixed with 1/3 cup water) - ▢ 3 eggs (lightly beaten) - ▢ 1 [scallion](https://thewoksoflife.com/chinese-chives-scallions-aromatics-peppers/) (chopped) - ▢ 1/4 teaspoon [MSG](https://thewoksoflife.com/msg-monosodium-glutamate-good-or-bad/) (increase amount to personal preference) - Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. - Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. - Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. - Ladle the soup into bowls, top with scallions, and serve\! Calories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 87mg (29%) Sodium: 551mg (23%) Potassium: 198mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 140IU (3%) Vitamin C: 0\.7mg (1%) Calcium: 17mg (2%) Iron: 0\.8mg (4%) TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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