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egg drop soup recipe

Homemade Egg Drop Soup

This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup and only takes 10 minutes to make.

Course Soup
Cuisine Chinese
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Author Stefanie Fauquet


  • 2 Eggs
  • 4 cups chicken stock
  • 1 tablespoon cornstarch
  • 1 tsp. ground ginger
  • ¼ tsp. garlic salt
  • tsp. Black Pepper
  • 3 scallions sliced


  1. Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.

  2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.

  3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.

  4. Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.