Chinese soups such as egg drop, hot and sour, and chicken and corn all have one luxurious thing in common.
Cooking Tips
How to Make Egg Ribbons in Soup
Avoid a bowl full of scrambled mush by using a cornstarch slurry.
By Published June 21, 2023.
Egg ribbons.
When done right, they’re a mouthful of silky, delicate goodness.
But they can be done wrong. Quickly dump in a whisked egg and all you’re left with is a pile of scrambled egg mush.
The key is to take your time . . .
. . . and make a cornstarch slurry.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
Kevin Pang and his dad Jeffrey, from our popular YouTube series Hunger Pangs, explain it best. Combine ½ teaspoon of cornstarch with 1 teaspoon of water and whisk in one whole egg.
The cornstarch slurry acts as a thickener, providing more structure to the egg. That way your ribbons stay intact once added to the soup.
New Release!
A Very Chinese Cookbook
Equally happy cooking American Chinese takeout or Sichuan banquet fare, James Beard Award- winning writer Kevin Pang and his father Jeffrey offer a wide-ranging and affectionately irreverent look at Chinese cooking.Buy Now
Once you’ve made your egg mixture, just follow these steps.
- Turn off the heat.
- Slowly drizzle in your egg mixture with a soup spoon in a circular motion.
- Let it sit for one minute.
- Stir to break up your glorious egg ribbons.
Watch this video from Hunger Pangs to see just how it’s done.