Difference between revisions of "Egg Drop Soup"
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{{#seo: | {{#seo: | ||
|title=Egg Drop Soup (蛋花汤) - Chinese Food Wiki | |title=Egg Drop Soup (蛋花汤) - Chinese Food Wiki | ||
|keywords=Egg Drop Soup,蛋花汤,American Chinese,soup | |keywords=Egg Drop Soup,蛋花汤,danhua tang,American Chinese soup,egg flower soup | ||
|description=Egg Drop Soup is a | |description=Egg Drop Soup is a light broth with ribbons of cooked egg—everyday Chinese home soup and a staple American Chinese restaurant starter. | ||
}} | }} | ||
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| image = Egg Drop Soup.jpg | | image = Egg Drop Soup.jpg | ||
| caption = Egg Drop Soup | | caption = Egg Drop Soup | ||
| alternate_name = Egg flower soup; American Chinese egg drop soup | | alternate_name = Egg flower soup; danhua tang; American Chinese egg drop soup | ||
| pinyin = Dànhuā tāng | | pinyin = Dànhuā tāng | ||
| type = Egg soup | | type = Egg soup | ||
| course = Soup | | course = Soup | ||
| country = China | | country = China | ||
| region = Chinese diaspora (esp. American Chinese) | | region = Chinese home cooking nationwide; Chinese diaspora restaurants (esp. American Chinese) | ||
| other = Simple soup of beaten egg stirred into hot broth; | | other = Simple soup of beaten egg stirred into hot broth; diaspora menu staple | ||
}} | }} | ||
'''Egg Drop Soup''' (Simplified Chinese: 蛋花汤; Traditional Chinese: 蛋花湯; Pinyin: ''Dànhuā tāng'', | '''Egg Drop Soup''' (Simplified Chinese: 蛋花汤; Traditional Chinese: 蛋花湯; Pinyin: ''Dànhuā tāng'', “egg flower soup”) is a light soup made by streaming beaten egg into hot seasoned broth so the egg sets in soft ribbons or flakes. In English-language Chinese restaurants—especially American Chinese menus—it is a default starter alongside [[Hot and Sour Soup]] and [[Wonton]] soup, but the technique itself is longstanding everyday Chinese home cooking rather than a US-only invention.<ref name="wp">[https://en.wikipedia.org/wiki/Egg_drop_soup English Wikipedia: Egg drop soup]</ref><ref name="wol">[https://thewoksoflife.com/egg-drop-soup/ The Woks of Life: Egg Drop Soup]</ref> | ||
== Characteristics == | == Characteristics == | ||
Broth is usually clear or lightly thickened with starch; egg forms | Broth is usually pale and clear or lightly thickened with starch; egg forms yellow strands that float like torn flowers—hence the Chinese name. Soft American restaurant versions may be glossier from cornstarch, with white pepper, sesame oil, scallion, and sometimes corn, peas, or tofu cubes. Soft northern Chinese home bowls often stay thinner and more lightly seasoned; soft Cantonese household variants may use superior stock. Soft quality cues: ribbons that are tender sheets rather than scrambled crumbs, and broth that tastes clean rather than metallic from overcooked egg. | ||
== Ingredients (overview) == | == Ingredients (overview) == | ||
Chicken or other stock (or water with bouillon); eggs; salt; white pepper; sesame oil; optional starch slurry; scallion; optional corn, tofu, or tomato in regional and diaspora bowls.<ref name="wp" /><ref name="wol" /> Overview only—not a recipe. | |||
== History and culture == | == History and culture == | ||
Soft encyclopedic framing treats egg-into-broth soups as pan-Chinese household practice; the English label “egg drop” became strongly associated with diaspora restaurant menus that also standardized [[Chop Suey]], [[Chow Mein]], and sweet-and-sour plates for local tastes.<ref name="wp" /> Soft contrast writing notes that mainland home ''danhua tang'' is often simpler and less thickened than takeout egg drop, while still recognizable as the same technique. Soft banquet and home contexts use the soup as a light opener or a quick meal when little else is prepared. Soft naming trap: “egg flower” is the literal Chinese image; “egg drop” describes the pouring motion in English kitchen talk. | |||
== Serving and variations == | == Serving and variations == | ||
Soup course or light meal. | Soup course or light meal with rice; soft restaurant combo plates pair it with fried rice or egg rolls. Soft tomato-egg drop and corn-egg drop variants are common home upgrades. Soft peers: [[Hot and Sour Soup]], wonton soup, and other clear Chinese soups. See American Chinese menu writing and everyday [[Chinese Snack]] / home-cooking pages. | ||
== See also == | == See also == | ||
Latest revision as of 19:09, 23 September 2026
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Egg Drop Soup
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Egg Drop Soup (Simplified Chinese: 蛋花汤; Traditional Chinese: 蛋花湯; Pinyin: Dànhuā tāng, “egg flower soup”) is a light soup made by streaming beaten egg into hot seasoned broth so the egg sets in soft ribbons or flakes. In English-language Chinese restaurants—especially American Chinese menus—it is a default starter alongside Hot and Sour Soup and Wonton soup, but the technique itself is longstanding everyday Chinese home cooking rather than a US-only invention.[1][2]
Characteristics
Broth is usually pale and clear or lightly thickened with starch; egg forms yellow strands that float like torn flowers—hence the Chinese name. Soft American restaurant versions may be glossier from cornstarch, with white pepper, sesame oil, scallion, and sometimes corn, peas, or tofu cubes. Soft northern Chinese home bowls often stay thinner and more lightly seasoned; soft Cantonese household variants may use superior stock. Soft quality cues: ribbons that are tender sheets rather than scrambled crumbs, and broth that tastes clean rather than metallic from overcooked egg.
Ingredients (overview)
Chicken or other stock (or water with bouillon); eggs; salt; white pepper; sesame oil; optional starch slurry; scallion; optional corn, tofu, or tomato in regional and diaspora bowls.[1][2] Overview only—not a recipe.
History and culture
Soft encyclopedic framing treats egg-into-broth soups as pan-Chinese household practice; the English label “egg drop” became strongly associated with diaspora restaurant menus that also standardized Chop Suey, Chow Mein, and sweet-and-sour plates for local tastes.[1] Soft contrast writing notes that mainland home danhua tang is often simpler and less thickened than takeout egg drop, while still recognizable as the same technique. Soft banquet and home contexts use the soup as a light opener or a quick meal when little else is prepared. Soft naming trap: “egg flower” is the literal Chinese image; “egg drop” describes the pouring motion in English kitchen talk.
Serving and variations
Soup course or light meal with rice; soft restaurant combo plates pair it with fried rice or egg rolls. Soft tomato-egg drop and corn-egg drop variants are common home upgrades. Soft peers: Hot and Sour Soup, wonton soup, and other clear Chinese soups. See American Chinese menu writing and everyday Chinese Snack / home-cooking pages.