Egg Drop (feat. Sweet or Savory Seasoning)

Egg Drop (feat. Sweet or Savory Seasoning)

Egg Drop (feat. Sweet or Savory Seasoning) is a home-style vegetable dish at difficulty 1/5 (Beginner), about 107 kcal. A simple and easy-to-make home remedy soup. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

1 / 5

★☆☆☆☆

Beginner
Estimated Calories

107 kcal

Ingredients

  • Egg
  • Granulated White Sugar (optional, for sweet version)
  • Salt (optional, for savory version)
  • Whisk (optional)

Steps

  1. Crack an egg into a bowl.
  2. Use chopsticks or a whisk to beat the egg liquid in one direction until the egg white and egg yolk are fully mixed and the color is consistent. (This process takes about 1-2 minutes).
  3. Add seasonings like sugar or salt to the egg liquid and mix briefly.
  4. Prepare boiling water (100°C).
  5. **While stirring the egg liquid in the bowl quickly with chopsticks, pour the boiling water in a thin stream into the egg liquid.** Ensure the boiling water is thoroughly mixed with the egg.
  6. Continue stirring for a moment until the egg liquid is completely cooked by the heat and forms a uniform pale yellow egg drop.

Notes

A simple and easy-to-make home remedy soup. It comes in two flavors: sweet or savory. It has a smooth and tender texture, serving as a folk remedy for throat relief. Rich in high-quality protein and lecithin, it is easy to digest and absorb, and can relieve dryness and itchiness in the throat. The preparation is extremely simple; beginners can get started after watching once. It takes about 5 minutes from boiling the water to completion.

Estimated Difficulty: ★
Estimated Calories: 107 kcal
Category: Egg Drop

Calculation:
Determine how many portions you plan to make before starting. One portion is exactly enough for 1 person.

Per portion:

- Egg 1 piece (about 50g after shelling)
- Boiling water 100-150 ml
- White sugar 5-10g (if making the sweet version)
- Salt 1-2g (if making the savory version)

- To prevent potential Salmonella in raw eggs, it is recommended to use freshly boiled, 100°C boiling water to instantly and completely cook the egg liquid.

If you find any issues or improvements to the process while following this guide, please submit an Issue or Pull Request.

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