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Cooking Tips

How to Make Egg Ribbons in Soup

Avoid a bowl full of scrambled mush by using a cornstarch slurry. 
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Published June 21, 2023.

Chinese soups such as egg drop, hot and sour, and chicken and corn all have one luxurious thing in common.

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 youre left with is a pile of scrambled egg mush.

The key is to take your time . . .

. . . and make a cornstarch slurry.

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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.

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Once you’ve made your egg mixture, just follow these steps.

  1. Turn off the heat.
  2. Slowly drizzle in your egg mixture with a soup spoon in a circular motion.
  3. Let it sit for one minute.
  4. Stir to break up your glorious egg ribbons.

Watch this video from Hunger Pangs to see just how it’s done.

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