Easy Egg Drop Soup

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:

    Chinese

  • Course:

    Soup

Ingredients

4 cups low sodium chicken broth
4 quarter-sized slices of fresh ginger, unpeeled
1 tablespoon lower sodium soy sauce
2 tablespoons cornstarch, dissolved in 2 tablespoons water
3 large eggs, lightly beaten
2 tablespoons scallions, thinly sliced on a diagonal

Directions

  1. Combine the broth, ginger and soy sauce in the Farberware Neat Nest 2-Qt Saucepan and bring to a boil. Immediately reduce the heat to medium-low, cover and simmer 15 minutes.
  2. Increase the heat to medium and return to a boil. Whisk in the cornstarch slurry, return to a boil and cook until slightly thickened, 1 minute. Reduce the heat to medium-low. Slowly whisk in the eggs to form threads and cook 30 seconds. Remove from the heat and top each serving with scallions.

Recipe Tutorial

Recreate a take-out dinner fave right at home just using one "stack of Farberware Neat Nest saucepans – Inside-Out Pork Dumplings and Easy Egg Drop Soup.

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