Mr. Eddie's Egg Drop Soup Recipe

Peel and lightly bruise the ginger with the flat side of a knife; smash the garlic cloves. In a medium-to-large saucepan, combine chicken broth, water, ginger, garlic, soy sauce, and Shaoxing wine. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and let simmer gently for 8–10 minutes to allow the ginger and garlic to infuse the broth.

After simmering, remove and discard the ginger and smashed garlic pieces (or finely mince and leave them if you prefer more texture). Keep the broth at a low simmer.

Season the simmering broth with white pepper and 1/2 teaspoon salt. Taste and adjust—remember the soy sauce adds saltiness, so add more only if needed.

In a medium bowl, crack the eggs and beat them thoroughly until homogenous and slightly frothy.

In a small cup, dissolve 1 teaspoon cornstarch into 3 tablespoons cold water, stirring until fully combined. Whisk this cornstarch slurry into the beaten eggs until smooth. Chilling the egg mixture for 5 minutes in the fridge will help create cleaner ribbons when poured, but this is optional.

With the broth at a gentle simmer (not a rolling boil), remove the pan briefly from heat and stir the broth slowly in a single direction to create a subtle vortex. Return the pan to low heat so the surface is simmering but calm.

Holding the bowl of egg slurry about 6–8 inches above the surface of the broth, pour the eggs in a thin, steady stream while continuously stirring the broth in the same circular direction. For thinner ribbons, pour in a very steady stream; for thicker ribbons, pour in short bursts. Continue stirring slowly for 20–30 seconds to let the eggs set into silky ribbons.

If you prefer the classic egg 'flower' effect, instead of stirring, pour the eggs slowly into a single area of the pot and let them set for a few seconds before gently stirring once or twice.

Turn off the heat. Stir in 1 teaspoon toasted sesame oil and taste for final seasoning—add a pinch more salt, soy sauce, or white pepper if needed.

Ladle the soup into warmed bowls. Garnish each bowl with sliced scallions, a light sprinkle of toasted sesame seeds (if using), a small drizzle of chili oil for heat (optional), and a tiny extra pinch of white pepper to taste.

Serve immediately while the soup is hot and silky. Leftovers can be refrigerated for up to 2 days; reheat gently over low heat—avoid boiling to preserve the egg texture.