On Apr 12, 10:33 am, (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?

Sheldon's notes are good. For a simpler try with canned broth, start
with low sodium broth and dilute it somewhat--about 1/3 to 1/2 as much
water as broth. Heat it, then taste it. Add salt and white pepper as
necessary. (MSG may help if there isn't already some in the canned
product. It's often hidden under other names in the ingredients list,
which is another thread.) Now make a cornstarch slurry, using equal
proportions cold water and cornstarch. Bring the soup to the simmer
and stir in some slurry. (Start with about 1 tablespoon of slurry for
a quart of soup. Let it cook a minute or two and observe how much it
thickens. Repeat as necessary. You're not after thickening per se,
but rather the creation of a 'mouthfeel' and a glossiness. Beat an
egg or two with a fork. Create a little whirlpool in the simmering
soup, slowly pour in the egg and *wait* while you count to ten. Then
stir gently. Garnish with chopped scallions and serve sesame oil at
the table for individuals to use if they like a few drops. -aem