Breakfast

Egg drop soup with scallions

Name: Egg drop soup with scallions
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 Eggs; 20 fl oz Chicken stock; 2 tsp Toasted sesame oil; Fresh ginger, a thumb, sliced; Light soy sauce, a teaspoon; Scallions, three, sliced thin; White pepper, a good pinch

The ribbons form because the egg hits moving stock that is just below a boil — poured into a rolling one it scrambles into lumps, and into a still pan it sinks and clouds.

2gnet carbs

20gfat

19gprotein

265kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs6
Chicken stock20 fl oz
Toasted sesame oil2 tsp
Fresh gingera thumb, sliced
Light soy saucea teaspoon
Scallionsthree, sliced thin
White peppera good pinch

Method

6 steps · 15 minutes

Simmer the stock with the ginger for 5 minutes, then fish the ginger out.
Beat the eggs thoroughly. Any unmixed white shows up as a rubbery streak.
Drop the heat until the surface only shivers. This is the whole technique and it takes ten seconds to get wrong.
Stir the stock in one direction and pour the egg in a thin stream from high up. Height is what makes the ribbons fine.
Stop stirring for 20 seconds and let them set before you touch it again.
Sesame oil, soy, white pepper and scallions off the heat. White pepper rather than black — it is the flavor people recognize and cannot name.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.