Reviewed: Apr. 5, 2012

Yum! Everyone loves it at my house, even the guests. I've made it a couple of times just as listed except I used olive oil in place of the sesame oil. I will be putting sesame oil on my grocery list though so I'll have it for next time. I'm sure it will change the taste a little. This one will be a regular in my recipes.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Burt, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 16, 2012

Great recipe! i doubled it and accidently read it as THREE tsps of soy sauce and three 1/4 tsps of sesame oil and it still tasted great! didnt add food coloring - its not necessary and used green onions instead of chives. i omit the ground white pepper and instead let the people put it into the serving bowls separately - ppl have different levels of spiciness ;] will make again. very easy, delicious, and comforting

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Reviewer:

vicki0894

Reviewed: Feb. 10, 2012

Exactly as desired! We followed the advice of other commenters and halved the soy sauce. I might toss in a tiny bit of ginger next time, but maybe not - this really was just what we wanted, and ridiculously easy to boot.

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Reviewer:

Betsy

Cooking Level: Intermediate

Reviewed: Jan. 30, 2012

Great, easy, try less starch(half) for a thinner soup.

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Reviewer:

SARAHMC

Reviewed: Jan. 18, 2012

I did not care for the first batch because we found the sesame oil to be overpowering. But maybe we just don't like sesame oil? So the second batch I made with buillon cubes because I was out of broth and I left out the sesame oil. Then it was pretty good! Oh, and I also halved the amount of egg.

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Reviewer:

bubblyclutz

Reviewed: Jan. 15, 2012

I really do hate to give recipes bad reviews, but this just didn't work out as great as I thought it would. I was kinda of hoping it would be 'Better than Resteraunt Quality' like the title said, but it was nothing like any egg drop soup i've ever had. I'm not saying that that's a bad thing, because it definetly had a unqueish flavor that wasn't all that bad, but I was just hoping for a more authentic eggflower soup. If i made it again I would definetly not add the sesame oil,because it made the whole soup taste like sesame oil; so I aDDED more soy sauce. also, more chives could be added, and instead of white pepper, I used just plain ground black pepper. sorry for the kinda sortaish bad review, but thank you for reading!!!!!

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Reviewer:

Kira

Reviewed: Jan. 14, 2012

Was very good. I omitted soy sauce to save on salt intake. Added chicken bouilion to add more chicken flavor, but was little too salty for our taste. Will cook this again,, makes for nice hot soup on cold day. Thanks for recipe

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Reviewer:

LACEY5

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

I just cooked it for my parents and they love it. It really is just like the restaurant egg drop soup. The serving suggested is tiny, I would make at least 2 servings per person (everyone was bummed when there wasn't any seconds). Also the chives aren't necessary if you don't have any.

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Reviewer:

Andrew

Reviewed: Jan. 2, 2012

Great soup! I love having this soup at restaurants and I wanted to try to make it myself. Followed the recipe fairly closely; i didnt add any food coloring, chives, or pepper, didnt think it was needed. It still tasted great. Highly recommended

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