Reviewed: Mar. 13, 2007

Amazing! I had no idea Egg Drop soup was so easy to make. My husband always wants this when he gets sick, saves me a trip since I always have these very basic ingredients on hand.

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Summer Anne

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Niceville, Florida, USA

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Reviewed: Mar. 7, 2007

We love this soup. It is so fast and easy to make, it adds that little extra to the Chinese night dinner.

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Julia

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Mar. 2, 2007

This recipe was awesome! I changed it up a bit, though, and added some peas, corn, and carrots from the frozen isle just like my favorite restaurant did, and it was fantastic! This recipe is definately a keeper. I added ground pepper and soy sauce to taste.

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RKL

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Reviewed: Mar. 1, 2007

OK- this was ridiculously easy - BUT it was a bit too salty for us. This might have been because I used boullion instead of broth. I will make this again but use less boullion or buy the broth. My husband commented that it had a bit too much egg it in then he finds when we eat out so next time i might reduce the egg by one.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2007

This is as good as the restaurant's soup. Everyone in the family enjoyed this, which is very unusual. My pickiest eater even ate this soup, after fishing out the chives. She thought the egg was noodles, and to get through dinner without a complaint, we didn't tell her differently. Thank you for an easy yet wonderful recipe. (Not to mention a dinner without complaints!) :)

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4my4girls

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

I combined this recipe with "Egg Drop Soup I" and it came out absolutely delicious...I had to try not to eat the whole batch! Here's what I did: Instead of four cups of broth I used two cups of broth and two cups of water. I used 1 chicken bouillon cube and 1/2 tsp of onion powder.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Feb. 17, 2007

I am not sure what I did wrong but it looked like egg drop soup but it tasted like dirty diapers. Maybe it was the ginger...i'm not sure. It would be better with some corn in it also.

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WaterPolo

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Reviewed: Feb. 6, 2007

I thought this recipe was almost as good as my favorite restaurants. I did not have ginger to put in and will make sure next time to add it.

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Jess

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Reviewed: Feb. 4, 2007

Excellent!! The whole family enjoyed it. I thickened the soup first and then added the egg. Very easy.

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Rumarty

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Reviewed: Feb. 3, 2007

This was SO GOOD! I'm only a teenager, but it was really easy for me to make. I have a cold right now, and was craving some soup, but my mom left for work, and we're going shopping tomorrow so we're short on groceries. Therefore, I had to make a few changes. 1) I have no idea what chives are, so obviously didn't use them. 2) I used 2 chicken boullion cubes instead of broth. 3) The ONE time I need ginger (which I don't even like, but my mom says its good for sore throats) we don't have it. 4) I did what some others said and put the cornstarch in first. 5) I cut up a clove of garlic and put it in the soup. I made so many changes to it, I'm not even sure if its the same recipe, but all in all, its still GREAT soup. A little too salty (and I love salt), but a little water fixed that. If I didn't have a sore throat, it would be MUCH better I'm sure. *tear*

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Maria

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Reviewed: Feb. 2, 2007

This was just very average. It wasn't nearly as good as soup from a restaurant. And since it's so cheap (and a lot tastier) to order soup from a chinese place, I would probably not make it again.

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Feb. 1, 2007

Easy, delicious and authentic!

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ReginaG

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Reviewed: Jan. 30, 2007

very good!! made it exactly to the recipe. my husband thought it was excellent as well.

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flymansWife

Home Town: College Station, Texas, USA

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Reviewed: Jan. 30, 2007

Delightful, and way easy to make. The freshness of the eggs makes it even better than the local Chinese joint.

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Shallots77

Home Town: Brooklyn, New York, USA

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Reviewed: Jan. 28, 2007

I loved this recipe! I was on my way to a chinese restaurant and remembered this recipe. I hurried home to make it and I agree, it is wonderful. I didn't have any chicken stock so I used bouillon cubes instead. I also added extra cornstarch to make it thicker. Overall, it is the best egg drop soup I've had in a while.

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Mary McElroy

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Reviewed: Jan. 26, 2007

Great! This has just the right flavor.

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KTowns

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Reviewed: Jan. 20, 2007

I used green onion, rather than chives, because that is what I had on hand. This is a simple little soup and would make a nice starter to an Asian meal. We just had it as a quick, light, hot lunch item before heading out on a long walk on this cold brisk day! Thanks for the recipe, WJ Cory!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 19, 2007

This was perfection. I no longer have to drive to China town for my favourite soup, I can make it. I used the low sodium chicken broth, used green onions instead of chives and added some oyster mushrooms. I added the cornstarch before the egg and added also a dollop of sesame oil to finish it off. Some low sodium soya sauce and everything is set to go.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jan. 17, 2007

Tastes just like a restaurants Egg Drop Soup!

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JONTX11

Living In: Austin, Texas, USA

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Reviewed: Jan. 13, 2007

I made this for my 5-yr old for something different, as he loves chicken noodle soup. He LOVED it and so did I! I followed the recipe as written, except for adding a dash of white pepper and a splash of Soy Sauce. Next time, I will probably add MORE broth and MORE cornstarch to thicken it up more. Thank you :)

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