How To Make Egg Drop Soup

Egg Drop Soup

Some people call chicken noodle soup “Jewish penicillin”. In our house, colds call for egg drop soup. Except for Jenn, she likes wonton … but I won’t hold that against her.

I’ll admit, when everyone is sick all at the same time I’ll call the local Chinese place and have it delivered. But if I’ve got time to plan ahead, it takes about five minutes to make my own.


140415-1829158 cups chicken broth
8 large eggs
salt & pepper


With the short list of ingredients, you better believe the quality of them matters. When I said this takes planning ahead it’s because I make it with home-made broth, which is easy to make, but not quick.

Put the broth in a large pot over high heat. While it’s coming to a boil, crack all the eggs and mix them up just a little.

140415-183640 140415-183726

You don’t need to beat them, just break up the yolks a bit.

Once the broth comes to a rolling boil …


… turn off the heat and stir gently with a chopstick. While stirring, pour the eggs in slowly.

NOTE: DO NOT use a whisk to stir this. You’ll end up with shreds of eggs instead of strips and chunks.

The eggs will be cooked as soon as you pour them in. Season with salt and pepper. If you’re using home-made broth like mine, you’ll need a surprising amount of salt. Don’t be afraid to add it by the teaspoon, taste, and add more if needed.

Top with chopped chives (or green onions). Serve with egg rolls. (Those I picked up at the Chinese place on the way home. I don’t make everything … yet.)

Egg Drop Soup

And that’s it.

Egg Drop Soup

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 4 servings

Serving Size: 2 cups

Egg Drop Soup

Chicken noodle soup gets all the glory, but for my money egg drop soup is where it's at.


  • 8 cups chicken broth
  • 8 large eggs
  • salt & pepper
  • chives or green onions


Bring the broth to a rolling boil. While it's heating, crack all the eggs into a bowl and break the yolks but don't beat them.

Remove the broth from heat, and while stirring gently with a chopstick, pour the eggs in slowly.

Season with salt and pepper - be generous with the salt if you're using unsalted or home-made broth.

Serve topped with chopped chives or green onions.


  1. My mother in law makes egg rolls that we love! I’m uncertain where her recipe came from, but it’s a success for us all the same. Here’s her recipe:

    1 package egg roll wrappers
    1 lb ground meat (we prefer sausage, but any you like will work)
    1 package coleslaw mix
    Half an onion diced small (about 1/2 cup)
    1/2 cup oyster or fish sauce (or to taste, we don’t measure, but typically use about half of a 9 ounce bottle of oyster sauce)

    Brown ground meat in a pan with onion. Drain fat. Add coleslaw mix. Stir into meat mixture. Cover with a lid. Cook to just tender. Add oyster (or fish) sauce and stir to mix throughout. Wrap and fry according to wrapper package directions. Servings vary, usually 12-15 rolls, depending on size.

    Pretty easy, and a crowd pleaser, even with grandkids aged 3-9. For the youngest ones, we often just give them a small bowl of filling and chips or strips of the fried wrappers for dipping :-) I’d love to hear if you try it and enjoy it… or even how you’d improve on it!

    • What brand of fish sauce do you use? The last one I got, a few drops would have been enough. I can’t imagine using half a bottle in one go.

      Also, do you deep fry or do them in a pan? (Yes, I’m thinking about trying them.)

      • I’ve not made them with the fish sauce myself. I use Dynasty oyster sauce (I believe it came from Kroger or Walmart… No specialty stores in our tiny town! ). I fry mine with about an inch of oil in the bottom of a pan, over medium, turning once. About 2 minutes per side, just to golden.

      • Okay, so almost-deep fried. Time to get some wrappers and fish sauce.


  2. I make my own egg rolls, too. I’ll send you a link to the recipe. The recipe I use calls for finely chopped chicken, but I’ve used pork, shrimp or mushrooms for a meatless version.


  1. […] This makes a killer egg drop soup. Click that link for the […]

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