Reviewed: Sep. 16, 2009

I make this often, and it doesn't take long. I use 4 chicken bullion cubes instead of the chicken broth, and I've not tried cornstarch, only flour. The flavor is good, and it's very filling. Thanks!

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StacyS

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Reviewed: Sep. 8, 2009

I didn't add ginger but the soup ingredients helped guide me for my own egg drop soup. Thanks!

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Novice&Learning

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Sep. 5, 2009

Easy. Satisfying. Perfect!

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Sep. 3, 2009

Great! My kids love it and I like that it isn't bright orange. Sometimes I add peas or corn.

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foodrocks

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Aug. 23, 2009

Tastes fantastic. I tend to leave out the salt, and substitute green onions for the chives. It refrigerates nicely too.

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Richard S

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Aug. 22, 2009

I adjusted the ingredients to give it a more ginger flavor. It was great and delicious. I also added shrimp and it turned out just as awesome. thanks!

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lylarose

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

I made this for my husband because he LOVES egg drop soup. I did half the recipe due to not having enough broth. My husband didn't get much of it, our 17 month old son ate almost all of it!

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Jess

Cooking Level: Expert

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Reviewed: Jun. 25, 2009

this soup is good we did add peas,carrots & canned mushrooms to it.used only 2 eggs and 1 tablespoon cornstarch. i agree with others to adding the eggs after the cornstarch mixture.

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HOLDENJACK

Cooking Level: Expert

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Reviewed: Jun. 23, 2009

My whole family thought it was great when i made it ..and they cant wait to have it again !

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jessmomof3

Cooking Level: Intermediate

Living In: Elsberry, Missouri, USA

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Reviewed: Jun. 17, 2009

I actually think it could use a little more ginger, and it turned out awesome! I can't wait to have the leftovers for dinner tomorrow! Even my fiance, who isn't a fan of soup, said it was pretty good (rave review for him).

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Allison

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Reviewed: Jun. 15, 2009

My husband loved this, and although it did taste just fine, it does not taste like "restaurant style egg drop soup"... more like chicken broth with egg.

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julifers

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 10, 2009

We loved it! This is my comfort food when I am sick and I will never go out again. I have strep throat and decided to give this recipe a whirl. It was wonderful!

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SCHOLZFAMILY

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Reviewed: Jun. 5, 2009

this recipe is definitely the best one that i have found! the only thing i changed was that i added the cornstarch before the eggs.

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jessawilson

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Reviewed: May 29, 2009

Yum, yum, yum! I think I may have overstirred because my egg looked more like a shredded Kleenex than drops, but it tasted right-on. Like other reviewers, I added the cornstarch and let it thicken before pouring in the egg. Left out the salt and added a few drops of soy sauce and toasted sesame oil in each bowl, which gave it a great flavor. It reheated well for lunch the next day too...this definitely hit the spot for a late-night Chinese craving!

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: May 27, 2009

Very good- just add some soy sauce and sricharia chili sauce for that kick! :)

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Supreeta

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Reviewed: May 27, 2009

Needs more salt. I added some soy sauce for salt and flavor.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: May 21, 2009

I had to try the egg drop soup simply to see what would happen if I stirred it in a COUNTER-clockwise direction rather than a clockwise direction like some of the previous reviews advised. I'm still confused by that :), does it matter what continent you're on?? In any case, the result was still a decent soup! I didn't have any chicken broth so I made it with water and added a chicken bullion cube a the end. As for whether the eggs are stringy or not I was under the impression it depends on how fresh the eggs are rather than whether you add them before or after the corn starch but I could be wrong...

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: May 18, 2009

This is a perfectly fabulous recipe as written; however, for the second go-round, I used extra chives & extra egg whites for more intense flavor & texture.

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meg

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: May 12, 2009

This was very tasty! Tastes just like the real thing from an authentic chinese restaurant. I added a little bit of soy sauce to mine because I like the flavor it gives. Also, I think I would prefer green onions to chives.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Apr. 26, 2009

My 9 year old loves egg drop soup, so I gave it a try. It was very good, the only thing I did differently was to skip the salt, & add a chicken bullion cube. My daughter gobbled it up and asked for more.

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Robin H

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Restaurant Style Egg Drop Soup

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