Recipe courtesy of Eileen Yin-Fei Lo

Egg Drop Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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4 cups chicken stock

3 large egg whites, beaten

3 scallion greens, trimmed, finely sliced


  1. In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.