[{"data":1,"prerenderedAt":188},["ShallowReactive",2],{"guide-egg-drop-soup":3},{"id":4,"title":5,"aliases":6,"art":10,"body":11,"cook":145,"description":146,"difficulty":147,"equipment":148,"extension":156,"family":157,"meta":158,"navigation":159,"nonstick":160,"path":161,"photo":137,"prep":162,"region":163,"related":164,"seo":168,"servings":169,"slug":170,"sources":171,"status":178,"stem":179,"texture":180,"tools":183,"wait":137,"__hash__":187},"guides\u002Fguides\u002Fegg-drop-soup.md","Egg drop soup",[7,8,9],"egg flower soup","dan hua tang","蛋花汤","soup",{"type":12,"value":13,"toc":136},"minimark",[14,19,47,51,62,71,80,89,98,115,124],[15,16,18],"h2",{"id":17},"ingredients","Ingredients",[20,21,22,26,29,32,35,38,41,44],"ul",{},[23,24,25],"li",{},"1 litre chicken or vegetable stock",[23,27,28],{},"½ tsp sesame oil",[23,30,31],{},"¼ tsp ground white pepper",[23,33,34],{},"⅛ tsp ground turmeric, optional, for colour",[23,36,37],{},"Salt, to taste",[23,39,40],{},"3 tbsp cornflour mixed with 4 tbsp cold water",[23,42,43],{},"3 large eggs",[23,45,46],{},"1 spring onion, thinly sliced",[15,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"The stock simmers steadily with small bubbles.","boil","1","Season the stock",[59,60,61],"p",{},"Bring the stock to a simmer in the saucepan. Stir in the sesame oil, white pepper, turmeric if using, and salt to taste.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"The soup turns glossy and coats a spoon thinly.","sauce","2","Thicken it lightly",[59,69,70],{},"Stir the cornflour mixture again, then pour it in while stirring. Simmer for 1 minute until slightly thickened. This helps the egg float in ribbons instead of sinking in clumps.",[52,72,77],{"cue":73,"diagram":74,"number":75,"title":76},"White and yolk are fully blended, with no streaks.","whisk","3","Beat the eggs",[59,78,79],{},"Beat the eggs in a small bowl until completely smooth.",[52,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"Thin yellow ribbons form and float as soon as the egg hits the soup.","pour","4","Pour in a thin stream",[59,87,88],{},"Stir the simmering soup slowly in one direction with a ladle or chopsticks. Pour the egg in a thin stream, from about 20 cm above the pan, while you keep stirring. Stop stirring once all the egg is in.",[52,90,95],{"cue":91,"diagram":92,"number":93,"title":94},"The ribbons are set and opaque throughout.","assemble","5","Finish and serve",[59,96,97],{},"Leave the soup for 30 seconds so the egg sets fully, then turn off the heat. Taste for salt, add the spring onion and serve.",[99,100,102,105,108],"guide-notes",{"title":101},"Equipment & heat",[15,103,101],{"id":104},"equipment-heat",[59,106,107],{},"Keep the soup at a gentle simmer when the egg goes in: a rolling boil breaks the ribbons into small bits. On induction, drop the power as soon as the stock simmers. On electric, the ring holds heat; turn it down a minute before you add the egg. On gas, adjust the flame until bubbles rise only gently.",[59,109,110,114],{},[111,112,113],"strong",{},"Nonstick:"," No frying pan needed. Any medium saucepan works.",[99,116,118,121],{"title":117},"Troubleshooting",[15,119,117],{"id":120},"troubleshooting",[59,122,123],{},"Thick clumps instead of ribbons mean the egg went in too fast or the soup wasn't stirred. Cloudy soup with tiny specks means it was boiling too hard. If the soup is too thin, add a little more cornflour mixture before the egg, never after.",[99,125,127,130,133],{"title":126},"About this version",[15,128,126],{"id":129},"about-this-version",[59,131,132],{},"A Chinese restaurant-style egg drop soup, following The Woks of Life. Homemade versions are often thinner, with less or no cornflour; you can halve it. Tomato, tofu or sweetcorn can be simmered in the stock before thickening.",[59,134,135],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":137,"searchDepth":138,"depth":138,"links":139},"",2,[140,141,142,143,144],{"id":17,"depth":138,"text":18},{"id":49,"depth":138,"text":50},{"id":104,"depth":138,"text":101},{"id":120,"depth":138,"text":117},{"id":129,"depth":138,"text":126},10,"Beaten egg poured into lightly thickened, simmering stock so it sets in thin ribbons.","Easy",[149,152,154],[150,151],"induction","pot",[153,151],"gas",[155,151],"electric","md","Around the world",{},true,"No frying pan needed. Any medium saucepan works.","\u002Fguides\u002Fegg-drop-soup",5,"China",[165,166,167],"chinese-steamed-eggs","tomato-and-egg-stir-fry","egg-fried-rice",{"title":5,"description":146},"2–3","egg-drop-soup",[172,175],{"title":173,"url":174},"The Woks of Life — restaurant-style egg drop soup","https:\u002F\u002Fthewoksoflife.com\u002Fegg-drop-soup\u002F",{"title":176,"url":177},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fegg-drop-soup",[181,182],"Silky","Tender",[184,185,186],"Medium saucepan","Small bowl and fork","Ladle or chopsticks","ZqANh2qknaphtx9_RdgDrvckiIiinpXkT4m11yhfmTk",1791339489841]