When I first learned to make beef egg drop soup, I was working in a small kitchen where speed mattered, but flavour still came first. One cold night, I combined a rich beef broth with gently streamed eggs and light seasoning. The result was simple but deeply comforting. Since then, this has been my favourite soup for busy evenings and chilly days.
This recipe follows real kitchen practices and food safety standards used by professional cooks. I rely on proper temperatures, fresh ingredients, and correct storage methods, following USDA and FDA guidance. I’ll also explain how I prepare beef broth egg drop soup safely and how to adapt it for those searching for a beef egg drop soup Jain recipe respectfully and accurately.
Table of Contents
Why This Soup Works
Egg drop soup is about technique, not complexity. The broth carries the flavour, and the eggs add texture and protein. When made correctly, the soup is light, silky, and satisfying without being heavy.
Adding beef broth gives the soup a deeper savoury taste than chicken-based versions, which makes it ideal as a starter or light main dish.
You can also enjoy your Mexican Meatball Soup and our Pork Soup Dumplings Recipe for more hearty soup-and-dumpling ideas at home.
Ingredients That Matter
Beef Broth for Egg Drop Soup
You can use homemade or store-bought broth.
For homemade broth:
- Beef bones
- Onion
- Carrot
- Celery
- Garlic
- Water
- Salt
Simmer gently for 3–4 hours. According to USDA guidelines, stock should be cooled rapidly and refrigerated within 2 hours of cooking to prevent bacterial growth.
Quick option:
- 6 cups low-sodium beef broth
Soup Ingredients
- 2 large eggs, beaten
- 1 tablespoon cornstarch + 2 tablespoons cold water
- 1 teaspoon ginger
- 1 teaspoon garlic
- Salt and white pepper
- Optional: soy sauce
- Green onions
How to Make Beef Broth Egg Drop Soup Step by Step
Step 1: Heat the Broth
Bring the broth to a gentle simmer over medium heat. Avoid boiling hard, as high heat can break the egg strands and cloud the soup.
Step 2: Season the Broth
Add ginger, garlic, and soy sauce if using. Taste before adding salt, as commercial broth already contains sodium.
Step 3: Light Thickening
Add the cornstarch slurry and simmer for one minute. This provides body without making the soup heavy.
Step 4: Add the Eggs
Lower the heat slightly. Slowly pour in beaten eggs while stirring gently in one direction. The eggs should set immediately into soft ribbons.
Step 5: Finish and Serve
Season with white pepper and adjust salt. Serve immediately.
Recipe Card
Beef Egg Drop Soup
Ingredients
Equipment
Method
- Heat broth to a gentle simmer.
- Add ginger, garlic, and soy sauce.
- Stir in cornstarch slurry.
- Slowly pour in beaten eggs while stirring.
- Season and serve hot.
Notes
- Always use fresh eggs and bring the soup to at least 165°F (74°C) for safe consumption, following USDA food safety standards.
- Do not let the soup boil aggressively when adding eggs, or the texture will become cloudy instead of silky.
- Stir the soup in one direction only when adding eggs to create smooth ribbons.
- Use low-sodium beef broth if you are watching salt intake.
- Consume leftovers within 3 days and store them in the refrigerator within 2 hours of cooking.
- This recipe is not suitable for a Jain diet due to the use of beef and eggs. A Jain-friendly version should use vegetable stock and no eggs, onion, or garlic.
- Avoid reheating multiple times, as egg-based soups lose texture and safety quality.
Food Safety and Nutrition Notes
- Eggs should be cooked until firm strands form in the soup (no raw liquid egg remains).
- Soups and broths should reach 165°F (74°C) before serving for safety.
- Leftover soup should be refrigerated within 2 hours and consumed within 3 days.
Eggs provide high-quality protein and essential nutrients such as vitamin B12 and choline. Beef broth contributes minerals and fluid, making this soup hydrating and light.
No unverified health or weight-loss claims are made for this recipe.
About “Beef Egg Drop Soup Jain Recip”
The term beef egg drop soup jain recip can be misleading. Traditional Jain diets do not allow beef, eggs, onion, or garlic.
A Jain-style adaptation would:
- Use vegetable stock
- Exclude eggs
- Exclude onion and garlic
- Season with ginger and black pepper
- Thicken lightly with cornstarch
This preserves the soup texture while respecting Jain dietary rules.
Why This Recipe Stays in My Kitchen
This soup reminds me of learning how small techniques create big comfort. I still make it when I want something warm but not heavy. It’s fast, reliable, and adaptable. Every bowl feels like a lesson in simplicity.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 9 g |
| Total Fat | 8 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 185 mg |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Sodium | 680 mg |
| Potassium | 220 mg |
| Calcium | 40 mg |
| Iron | 1.2 mg |
| Vitamin A | 150 IU |
| Vitamin B12 | 0.8 mcg |
Nutrition Notes
- Protein mainly comes from eggs and beef broth.
- Sodium may vary depending on the brand of broth used.
- This soup is naturally low in carbohydrates.
- Values are estimates and will change based on portion size and ingredients used.
Final Thoughts
Whether you are making beef egg drop soup for a fast dinner or preparing beef broth egg drop soup as a starter, this recipe uses real cooking standards and trusted food safety principles. It is based on practical kitchen experience, not trends or exaggerated health claims.
References (Trusted Sources)
- USDA – Egg Products & Food Safety
https://www.usda.gov/food-safety - USDA – Cooling and Storing Soups and Stews
https://www.fsis.usda.gov - FDA – Safe Minimum Cooking Temperatures
https://www.foodsafety.gov - USDA – Stock and Broth Storage Guidelines
https://www.fsis.usda.gov/food-safety - FDA – Safe Cooking Temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.
Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.
Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.
