Egg Drop Soup
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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.