"Sheldon" > wrote in message
ups.com...
> On Apr 12, 1:33?pm, (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?
>
>
> First you need a Chinese style chicken stock, not available canned,
> gotta make your own, or at least try to doctor the canned, with some
> fresh ginger root, white pepper, and a big pinch of msg... and
> typically canned is too strong, gotta dilute it a bit, and real
> Chinese style broths have been clarified and totally defatted. Then
> you need to thicken the broth with cornstarch or arrowroot slurry,
> needs to be fairly thick as adding the egg will cause it to thin
> somewhat. Then add the slightly beaten egg in a thin stream to barely
> simmering broth and then stir gently to create the obligatory
> individual shreds that make it egg drop (do not boil or shreds will
> toughen), helps to pour the egg from considerable height, and through
> the tines of the fork held just at the surface of the broth. Once the
> shreds are created stop stirring or trhe will break up. Garnish with
> a bit of the green part of sliced scallions, and add a few bits of
> julienned roast pork if you got it. Serve piping hot with crispy chow
> mein noodles on the side.

Good info. Thanks.