Soup, egg drop
Common food
Photo: Wikipedia
Egg drop soup is a silky, comforting broth where wisps of beaten egg are drizzled into hot, savory liquid, creating delicate, cloud-like ribbons. It's a light, warm starter with a subtle, savory flavor and a texture that's both smooth and gently textured by the egg strands. Nutritionally, it's very low in calories and fat, offering a modest protein boost from the egg in a hydrating broth base.
💚 Why it's loved
People love it for its comforting warmth, delicate texture, and subtle savory flavor that acts as a perfect canvas for other ingredients. It's a versatile, nostalgic staple in many cuisines, often served as a soothing starter or a light meal.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its often high sodium content from broth and seasonings, which can be an issue for those monitoring salt intake. To counteract this, use low-sodium broth or bouillon and season with herbs, white pepper, or a dash of sesame oil instead of salt. It's also a common allergen due to egg, so those with egg allergies must avoid it.
Key benefits
- Extremely low in calories (27 kcal per 100g)
- Very low in fat (0.61g per 100g)
- Provides a small amount of protein from egg
- Hydrating and light on the digestive system
- Quick and simple to prepare
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic technique for creating perfect egg ribbons involves stirring the hot broth in a slow, steady circle while pouring the beaten egg in a thin stream, which sets the egg into long, silky strands rather than clumps.
Full nutrition (scales with serving)
| Water | 92.9 g |
| Energy | 27.0 kcal |
| Protein | 1.2 g |
| Total lipid (fat) | 0.61 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.09 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.26 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 15.0 mg |
| Potassium, K | 22.0 mg |
| Sodium, Na | 370 mg |
| Zinc, Zn | 0.09 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 6.5 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.16 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 33.0 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 18.0 ug |
| Carotene, beta | 16.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 48.0 ug |
| Vitamin E (alpha-tocopherol) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Fatty acids, total saturated | 0.17 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.12 g |
| SFA 18:0 | 0.04 g |
| Fatty acids, total monounsaturated | 0.19 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.18 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.13 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 23.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do you get the egg to form nice ribbons instead of clumps?
Bring the broth to a gentle simmer, not a rolling boil. Stir the broth in a steady circle to create a vortex, then slowly drizzle the beaten egg in a thin stream into the moving liquid. This helps the egg set into delicate strands.
Is egg drop soup a good source of protein?
It provides a modest amount of protein (about 1.16g per 100g), primarily from the egg. While not a high-protein food on its own, it can contribute to your daily intake, especially when part of a larger meal.
Can I make egg drop soup without cornstarch?
Yes, you can. The soup will be thinner and more broth-like without the cornstarch slurry used as a thickener. Some recipes omit it entirely for a lighter consistency.