Soup, egg drop, Chinese restaurant
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
A light, golden Chinese soup where wispy ribbons of beaten egg float in a savory, slightly thickened broth. The texture is silky and delicate, with the egg providing a soft, comforting contrast to the savory liquid. At just 27 kcal per 100g, it's a remarkably low-calorie, hydrating starter that delivers a satisfying umami flavor without heaviness.
Calorie split: 17% protein · 63% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting warmth and the satisfying, savory umami flavor that awakens the appetite. It's a versatile, mild-flavored soup that pairs perfectly with rich, spicy, or heavy main dishes, acting as a balancing palate cleanser.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often the high sodium content from the broth base, which can be an issue for those monitoring salt intake. The egg is a common allergen. To counteract high sodium, you can request less soy sauce or salt, or balance the meal with fresh, low-sodium sides. For egg allergies, this dish must be avoided entirely.
Key benefits
- Extremely low in calories and fat
- Good source of hydration
- Provides quick, easily digestible protein from eggs
- Low in carbohydrates and sugar
- Can be a gentle, comforting food for sensitive digestion
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The perfect 'egg flower' or 'egg drop' texture is achieved by slowly drizzling beaten egg into a simmering (not boiling) broth while stirring in one direction, creating those characteristic silky ribbons.
Full nutrition (USDA data · scales with serving)
| Water | 92.9 g |
| Energy | 27.0 kcal |
| Energy | 114 kj |
| Protein | 1.2 g |
| Total lipid (fat) | 0.61 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.09 g |
| Starch | 2.5 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 |
| Manganese, Mn | 0.01 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 |
| Pantothenic acid | 0.12 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 |
| Vitamin A, IU | 89.0 iu |
| 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), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| 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 15:0 | 0.00 g |
| SFA 16:0 | 0.12 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.04 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.19 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.18 g |
| MUFA 18:1 c | 0.18 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.13 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:2 n-6 c,c | 0.11 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Cholesterol | 23.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.04 g |
| Isoleucine | 0.03 g |
| Leucine | 0.05 g |
| Lysine | 0.05 g |
| Methionine | 0.02 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.04 g |
| Arginine | 0.04 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.07 g |
| Glutamic acid | 0.77 g |
| Glycine | 0.03 g |
| Proline | 0.04 g |
| Serine | 0.03 g |
FAQ
How is the broth thickened?
The broth is typically thickened with a cornstarch slurry (cornstarch mixed with water) added just before the egg, which gives it a slightly viscous, silky mouthfeel without being heavy.
Is it a complete meal?
On its own, it's a light starter or side. While it provides some protein from the egg, it's low in calories, fiber, and most micronutrients, so it's best paired with a main dish containing vegetables, grains, or meat for a balanced meal.
Can I make it at home easily?
Yes, it's one of the simplest Chinese soups. A basic version requires just broth (chicken or vegetable), cornstarch, an egg, and seasonings like soy sauce and white pepper. It takes less than 10 minutes to prepare.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.27 kcal/g · 17% calories from protein · 0.4 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 16.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.