Lovely EvilOne wrote:

Anyone have a recipe for making this that tastes like the kind you get
from a chinese place? Yes, I did google and got a whole bunch of recipes
- some of which seem to include things I wouldn`t expect. . The egg drop
I used to get seemed pretty simple just a rich broth and the eggs. I
tried making with canned chicken broth at home and it wasn`t nearly as
good. Some of the recipes called for either flour or cornstarch - is
that what I`m missing?

I use a cornstarch slurry to thicken the chicken broth/stock until
desired texture is reached, then add beaten whole egg(s) into the hot -
but not boiling or bubbling - thickend broth, a spoonful at a time. But
first, I add spices and flavoring to the chicken broth; soy sauce,
grated fresh ginger, sesame oil (very little), rice wine vinegar,
chopped chives or green onions, etc.

Sky

P.S. Yes, I use canned chicken broth (low sodium).

P.P.S. I do not recommend using flour as a thickening agent for this
dish.