Chicken Corn Egg Drop Soup - Panda Inn (2024)

FAQs

Does panda make egg drop soup? ›

Velvety broth with chicken, eggs, water chestnuts, corn and a dash of sesame oil.

Egg drop soup gets its English name from the way its made. Beaten eggs are literally dropped into a pot of boiling soup. In Chinese, however, egg drop soup is actually called 蛋花湯, which translates to "egg flower soup," a reference to the way the eggs form beautiful flower-like swirls as they're incorporated.

The best egg drop soup, on the other hand, should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. You should taste ginger or scallion from the broth itself, but their aroma should waft up along with the steam from the bowl.

Yes, egg drop soup is often considered soothing for an upset stomach. Its mild flavor and easy-to-digest ingredients, like eggs and broth, can provide comfort and nourishment.

Easy to digest: Being mostly liquid and containing soft, cooked ingredients, egg drop soup is a great option for someone whose appetite is impaired by illness and who can't handle large, rich meals.

With the egg drop soup, you get cholesterol and saturated fat from the eggs in high-sodium chicken broth. The hot and sour soup has tofu and vegetables, but is loaded with sodium-rich soy sauce. Which is worse? At about 100 calories per cup, "calorically, they're okay," says Klatell.

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

Whether egg drop or wonton soup is better comes down to personal taste. Egg drop shines brighter in delicateness while wonton soup satisfies more as a hearty, filling comfort meal.

Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

Does egg drop soup contain MSG? ›

Once the soup is thickened and the eggs are nicely flowered, now it is time to add the final seasonings. Add the white pepper, MSG, and salt to taste. Add the chopped scallions and if desired, a teaspoon of sesame oil to taste for the final garnish.

In Cantonese imperial courts, egg drop soup was used as a way to showcase a chef's finesse: the fine swirl of eggs, when done right, was meant to mimic the gelatinous texture of a clear stock fortified with rooster and Jinhua ham.

On a similar note, you should have your soup off your heat source when adding the eggs; too high a temperature, and you'll end up with instant scrambled eggs. Another good trick for making egg ribbons is to add the egg to your soup in a circular motion.

Orient the egg so that it lands on the strongest part of the shell. The arch structure at either end of the egg is stronger than its sides. Pressure is distributed down (or up) the arches so that less pressure acts on any one point. Orienting the arch downwards will increase the egg's survival.

Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth.

If you want to avoid a heavy meal and eat something light, come to us at Panda Chinese Restaurant & Sushi Bar to enjoy soups and salads made with the finest ingredients.

Unfortunately, our Hot and Sour Soup is a regional item. We're happy to share your disappointment with the restaurant and our culinary team for consideration.

Egg drop soup (or egg flower soup) is a Chinese soup that features silky strands of eggs in chicken broth. The beaten egg is whisked into the boiling broth at the end of cooking, creating delicate strands or flakes that float on top of the broth.