Homemade Egg Flower Soup: A Culinary Delight

Discovering the Elegance of Egg Flower Soup

Have you ever marveled at the enchanting transformation of a raw egg as it delicately melds into a pot of gently simmering broth? Allow me to introduce you to the heartwarming delight known as egg drop soup, or as it is affectionately referred to in Chinese cuisine, “egg flower soup”. This evocative name perfectly captures the graceful interplay of textures and colors that unfold when the egg meets the steaming soup, akin to a blooming flower. While various interpretations of this soup exist worldwide, today we’ll explore the classic rendition, enabling your homemade egg flower soup to rival the finest dining establishments.

Embracing the Joy of Homemade

Why opt for homemade when you can easily order from the nearest restaurant? The answer lies in the sheer joy of crafting something from scratch. With our recipe, in just about 15 minutes, you’ll have a bowl ready – that’s faster than most takeouts! The beauty of making it yourself? Control. Say goodbye to unwanted additives like excess MSG. With our version, you’re the master, choosing between organic eggs, pure homemade broth, or the liberty to skip any ingredient. It’s not just about the flavors but also the love and care that goes into every spoonful.


  • 4 cups chicken stock (preferably organic or homemade)
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional for that golden touch)
  • 3 tablespoons cornstarch (blended with 1/3 cup water)
  • 3 eggs (lightly whisked)
  • 1 scallion (finely chopped)
  • 1/4 teaspoon MSG (optional, and to taste)

Crafting Your Soup

  1. Begin with a medium soup pot and gently warm the chicken stock. Introduce the sesame oil, salt, sugar, white pepper, and if you’re using it, MSG. For that iconic golden hue, blend in turmeric or a touch of food coloring. Sample a spoonful and adjust the flavors to your heart’s desire.
  2. Slowly pour in the cornstarch-water blend, ensuring a constant stir to keep the consistency smooth. Depending on your preference for a thicker or lighter soup, you can adjust the amount of this mixture.
  3. Now, the moment that breathes life into the dish – the egg introduction. Gently pour the whisked egg while stirring the soup in a rhythmic circular motion, giving birth to the delicate egg “flowers.”
  4. Pour this golden delight into bowls, sprinkle a dash of scallions, and let your senses indulge in the homemade warmth of egg flower soup!
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