Egg drop soup
Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
| Type | Soup |
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| Place of origin | China |
| Main ingredients | Eggs, chicken broth, condiments (black pepper or white pepper), scallions, tofu |
| Egg drop soup | |||||||||||||||
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| Traditional Chinese | 蛋花湯 | ||||||||||||||
| Literal meaning | egg flower soup | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 蛋花羹 | ||||||||||||||
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