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Beef Egg Drop Soup
Bicky Sharma

Beef Egg Drop Soup

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 3
Course: Soup
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups beef broth
  • 2 large eggs
  • 1 tablespoon cornstarch + 2 tablespoons water
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • Salt and white pepper
  • Optional: soy sauce
  • Green onions

Equipment

  • Medium saucepan or soup pot
  • Mixing bowl (for beating eggs)
  • Whisk or fork
  • Measuring cups and spoons
  • Ladle
  • Wooden spoon or heatproof spatula

Method
 

  1. Heat broth to a gentle simmer.
  2. Add ginger, garlic, and soy sauce.
  3. Stir in cornstarch slurry.
  4. Slowly pour in beaten eggs while stirring.
  5. 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.