egg drop soup
{{Short description|Chinese soup}}
{{more citations needed|date=February 2013}}
{{Infobox food
| name = Egg drop soup
| image = 5-Minute Egg Drop Soup-5 (32079790121).jpg
| image_size = 300px
| caption = Egg drop soup with scallions
| alternate_name =
| country = China
| region =
| creator =
| course =
| type = Soup
| served =
| main_ingredient = Eggs, chicken broth, condiments (black pepper or white pepper), scallions, tofu
| variations =
| calories =
| other =
}}
{{Infobox Chinese
|p=dànhuātāng
|j=daan2 faa1 tong1
|l=egg flower soup
|t2=蛋花羹
|j2=daan2 faa1 gang1
|p2=dànhuāgēng
|poj=tàn-hue-kenn, tàn-hue-kinn
}}
Egg drop soup, also known as egg flower soup, ({{lang-zh |t={{linktext|蛋花湯}} |p=Dànhuātāng |lit=egg flower soup }}) 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.{{cite web|url=http://www.mysouprecipes.com/chinesesouprecipe.php |title=Chinese Soup Recipes - Egg Flower Soup |archiveurl=https://web.archive.org/web/20120207033440/http://www.mysouprecipes.com/chinesesouprecipe.php|website=www.mysouprecipes.com |archivedate=2012-02-07}}{{Cite web |title=Easy Chinese Egg Drop Soup |author=Liv Wan |work=The Spruce Eats |date=27 January 2021 |url= https://www.thespruceeats.com/easy-egg-drop-soup-recipes-4071423}}
Chinese cuisine
In Chinese cuisine, egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.
File:Chinese gyeran-tang.jpg
File:Dàn huā tāng.jpg
File:Egg drop soup (1).jpg
File:Egg drop soup (cropped).jpg
American Chinese cuisine
File:Egg drop soup (in Fresno California) - 蛋花湯 - (在加利福尼亞州的弗雷斯諾）.jpg
In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine,{{cite book | last=Smith | first=A.F. | title=Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia | publisher=ABC-CLIO | series=EBSCO ebook academic collection | year=2013 | isbn=978-1-61069-233-5 | url=https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA181 | access-date=July 12, 2021 | page=181}} and is also called egg flower soup, a literal translation of its Chinese name,{{cite book | last=Ruhlman | first=M. | title=Egg: A Culinary Exploration of the World's Most Versatile Ingredient | publisher=Little, Brown | year=2014 | isbn=978-0-316-25407-6 | url=https://books.google.com/books?id=RfHiAAAAQBAJ&pg=PT150 | access-date=July 12, 2021 | page=150}} on the menus of some restaurants. Cornstarch may be used to thicken it.
Laotian cuisine
File:Mee ka tee (Laotian egg curry noodle soup).jpg]]
Mee ka tee is a Laotian red curry and coconut milk egg drop noodle soup.{{cite web | last=Busico | first=Michalene | title=One of the most delicious things I've eaten in Dallas came from Khao Noodle Shop | website=Dallas News | date=March 13, 2019 | url=https://www.dallasnews.com/food/restaurant-reviews/2019/03/13/one-of-the-most-delicious-things-i-ve-eaten-in-dallas-came-from-khao-noodle-shop/ | access-date=July 12, 2021}}{{Cite web|last=TOMETICH|first=ANNABELLE|title=Hot Dish: At Thai Star, a Lao soup with exotic appeal|url=https://www.news-press.com/story/life/food/2014/10/08/hot-dish-thai-star-lao-soup-exotic-appeal/16879741/|access-date=2021-07-04|website=The News-Press|language=en-US}}
European cuisine
= Italy =
In Italy, {{lang|it|stracciatella}}, a version made with egg and parmesan cheese, is popular, as is zuppa pavese, consisting of broth into which slices of stale bread and poached eggs are placed.
= France =
In France, {{lang|fr|tourin}}, a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made.
= Spain =
In Spain, the similar and traditional {{lang|es|sopa de ajo}} ("garlic soup") uses egg whites to thicken the broth in a similar way.
= Austria =
In Austria, egg drop soup ({{lang|de|Eierflockensuppe}}[http://www.kochrezepte.de/suppe-rezepte/eierflockensuppe-16111.html?paging=true Eierflockensuppe Rezept]{{Dead link|date=August 2019|bot=InternetArchiveBot|fix-attempted=yes}} or {{lang|de|Eierflöckchensuppe}})[https://web.archive.org/web/20081205043119/http://www.gourmetpedia.com/menues.php/Speisen/Eierfl%f6ckchensuppe Eierflöckchensuppe | Gourmetpedia – Rezepte, übersetzte Gerichte, Menükarten, gastronomisches Wörterbuch, Menüvorschläge] is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.
= Poland =
There is a similar recipe in Polish cuisine ({{lang|pl|kluski lane}}, lit. 'poured noodles'), with the egg-flour mixture either poured directly into soup, or into boiling water, then strained and added to a soup or sauce. For children, often simmering milk (optionally with sugar) is used in place of soup.
= Russia =
In Russia, semolina is usually boiled in the chicken stock before the eggs are whisked in for a more substantial result, and flavored with chopped scallion and black pepper. Simple egg dough dumplings similar to lazy {{lang|ru-Latn|vareniki}} ({{lang|ru|варе́ники}}) or the Ukrainian {{lang|uk-Latn|halušky}} ({{lang|uk|галушка}}) are a frequent addition in the southern regions.
= Cyprus and Greece =
In Cyprus and Greece, the egg is beaten and then slowly stirred in the soup so it does not curdle. Lemon and rice are the additional ingredients besides the chicken stock to make {{lang|el-Latn|avgolemono}} ({{lang|el|αβγολέμονο)}}.
See also
{{Portal|Food}}