蛋花湯 Egg Flower Soup (Egg Drop Soup)

Egg Flower Soup (sometimes also referred to as Egg Drop Soup), is a very simple broth, into which an egg has been lightly streamed to form little ribbons or whisps. There are a variety of slightly different recipes and methods for making it. 4 cups chicken broth 1/4 teaspoon white pepper Salt to taste 2 eggs (lightly beaten) 1 green onion / scallion (minced) Bring the broth to a boil in a saucepan. Add the salt and pepper and cook for another minute. Remove the pan from the heat and very slowly pour the beaten eggs in a steady stream. Stir rapidly to form thin ribbons of the eggs. Garnish with the green onions and serve.

蛋 花 湯 dàn huā tāng “Egg Flowers Soup”