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Egg Drop Soup
  • Yield 12 1x
Author American Egg Board

This classic Egg Drop Soup is easy and tastes even better than the restaurant version.

Recipe courtesy of American Egg Board.

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Ingredients

Scale
  • 1 gallon chicken broth
  • 14 ounces egg whites* (12 eggs)
  • Salt and pepper, to taste
  • 6 ounces (2 cups) trimmed and sliced shiitake mushrooms
  • 2 ounces (1/2 cup) chopped green onions
  • 1/4 cup chopped cilantro

Instructions

  1. In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.
  2. To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1 1/2 cups eggs and broth into each bowl. Serve immediately.

Notes

*If using frozen or liquid egg white product.

Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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