Egg Drop Soup

Recipe courtesy of the American Egg Board (AEB)


This classic Egg Drop Soup is easy and tastes even better than the restaurant version.

Yield: 12 servings


132 oz. (1 gal.) chicken broth
Approx. 14 oz.* egg whites (12)
Salt and pepper, to taste
6 oz. (2 cups) trimmed and sliced shiitake mushrooms
2 oz. (1/2 cup) chopped green onions
1/4 cup chopped cilantro
*If using frozen or liquid egg white product.


In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.

To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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