Chinese Egg Soup Recipe -
Chinese Egg Soup Recipe
  • READY IN 15 mins

Chinese Egg Soup

Recipe by  

"Very easy, and fun for kids to help with. To bulk it up, add sliced carrots or mushrooms. Garnish with fresh scallions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    2 mins
  • COOK

    13 mins

    15 mins


  1. Bring chicken broth and peas to a boil in a large saucepan.
  2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Quick and simple, but still has that restaurant quality.

Most Helpful Critical Review
Jan 25, 2004

I played around a bit and came to the following conclusions: 1) 2 cups chicken broth (plain) to one egg 2) add about two teaspoons of soy sauce 3) forget the peas 4) green onion is nice if you have it An Easter-egg blower makes it easy to add the egg slowly to the boiling broth.


38 Ratings

Jun 29, 2004

AWESOME AWESOME AWESOME! This is definately a keeper. Very good in very little time. You dont have to even have the peas. Just the broth and the egg is delicious.

Jan 25, 2004

I loved it! Fast and easy to make I added tariaki sauce about 2 T and a chopped up mushroom this ones a keeper.

Dec 06, 2010

This recipe was good. I probably changed it so much it is a whole new recipe. I used 2 cans (14 ounces each) of chicken broth, 1/8 of a teaspoon sesame oil, 1 cup of peas and carrots instead of just peas, and 2 eggs. The recipe as written is 4 stars, as made 5.

Jul 06, 2010

I was suprised at how good this was because its SO easy!. I did cut the broth in half though. I boiled 2 cups of water, tossed in a knorr's chicken bouillon cube then when that dissolved I slowly added the egg. I think 1 egg for 2 cups of broth was perfect for me. I skipped the peas and the green onion (because we are out) I dont think it needs the peas but would be even better with the green onion. After cooking I just added a dash of white pepper and that was it. My husband did not want to try it at first because he has tried the egg drop soup at chinese restuarants before and never liked it. When he tried this, he didn't want to stop eating it! My 2 year old also really liked it. Thank you for this recipe, I think I will be making it a lot.

Jan 03, 2009

This is a great easy soup to make. It's a great soup to make when you are sick and has ingredients I always have in it so no need to make a special trip to the store. Perfect cold/flu soup.

Dec 29, 2011

This was a very easy, very good soup. I used two eggs and liked that very much. I didn't have the green onion, but wish I did; I will next time.


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  • Calories
  • 35 kcal
  • 2%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 639 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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