Egg flower soup and egg drop soup are two similar yet distinct Chinese soups. They share some key ingredients but have differences in texture, taste, and presentation.
What is Egg Flower Soup?
Egg flower soup, or egg foo young soup, has a smooth, creamy broth with wispy egg strands that resemble flower petals. It is made by drizzling a thin egg mixture into simmering broth, then cooking briefly to form ribbon-like egg strands.
The egg mixture for egg flower soup consists of:
- Eggs
- Cornstarch
- Water or broth
This combination allows the egg to set into silky strands when drizzled into the hot broth. The eggs are a main feature of the soup and provide substance.
Egg flower soup broth is often chicken or vegetable based. Common ingredients include:
- Chicken stock or broth
- Dried shiitake mushrooms
- Bamboo shoots
- Carrots
- Green onions
- Ginger
- Garlic
- Soy sauce
- Sesame oil
The broth simmers gently to infuse flavors before the egg is added. This results in a translucent, aromatic broth that allows the egg strands to shine.
What is Egg Drop Soup?
Egg drop soup, or egg flower egg drop soup, also has eggs as the star ingredient. However, the eggs are drizzled into the soup in a different way.
The egg mixture for egg drop soup consists of:
- Eggs
- Cornstarch (optional)
Unlike egg flower soup, egg drop soup does not thin the eggs with water or broth. The eggs may be seasoned with a bit of salt or cornstarch for stability when hitting the hot broth.
When slowly drizzled into simmering broth, the eggs set into dispersed, irregularly shaped wisps. The softened bits of egg resemble eraser shavings or toothpaste drops. They have a pleasant, soft texture.
Egg drop soup broth is also typically chicken or vegetable based. Ingredients often include:
- Chicken or vegetable stock
- Garlic
- Ginger
- Green onions
- Soy sauce
- Sesame oil
The broth for egg drop soup tends to have stronger Chinese seasonings like soy sauce and sesame oil. This pairs well with the plain egg texture and provides lots of flavor.
Key Differences
While both soups feature wispy cooked egg, there are some notable differences between egg flower soup and egg drop soup:
| Egg Flower Soup | Egg Drop Soup |
|---|---|
| Eggs diluted with liquid before cooking | Plain eggs drizzled into broth |
| Smooth, ribbon-like egg strands | Irregular, toothpaste-like egg bits |
| Delicate, translucent broth | Heartier broth with stronger seasoning |
| Vegetable-based broth common | Chicken-based broth common |
| Eggs are feature ingredient | Eggs complement broth flavor |
So in summary:
- Egg flower soup features long, silky egg strands in a delicate broth.
- Egg drop soup has irregularly shaped egg bits in a heartier seasoned broth.
Egg Flower Soup Recipe
This authentic recipe makes about 4 servings of smooth, supple egg flower soup.
Ingredients:
- 6 cups chicken or vegetable broth
- 1 inch piece ginger, sliced
- 3 cloves garlic, smashed
- 1 carrot, peeled and sliced
- 5 shiitake mushrooms, sliced
- 1 cup boiled bamboo shoots, sliced
- 3 green onions, chopped
- 2 large eggs
- 1 tsp cornstarch
- 2 tsp sesame oil
- Soy sauce to taste
Instructions:
- In a pot, bring the broth to a gentle simmer. Add the ginger, garlic, carrots, mushrooms and bamboo shoots. Simmer for 10 minutes.
- In a small bowl, beat the eggs with the cornstarch until blended. Add the sesame oil and 1/4 cup broth. Mix well.
- Stir the soup in one direction to create a whirlpool. Slowly drizzle in the egg mixture while stirring. The egg will set into thin strands.
- Add the green onions and simmer just until cooked through, about 1 minute. Season with soy sauce.
- Serve egg flower soup hot, garnishing with more green onions if desired.
The key is to gently simmer the broth and stir in one direction when adding the egg. This helps create the signature ribbon-like strands.
Egg Drop Soup Recipe
This easy egg drop soup comes together quickly for a fast weeknight meal.
Ingredients:
- 6 cups chicken broth
- 1 inch piece ginger, sliced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/4 tsp sesame oil
- 3 tbsp soy sauce
- 2 large eggs
- 1 tsp cornstarch
Instructions:
- In a pot, bring the chicken broth to a gentle simmer. Add the ginger, garlic, green onions and sesame oil. Simmer for 5 minutes.
- In a small bowl, beat the eggs with the cornstarch until blended.
- Stir the soup continuously in one direction. Slowly drizzle the egg mixture into the soup.
- Allow the eggs to set for 1 minute. Stir in the soy sauce.
- Serve egg drop soup immediately, garnishing with more green onions if desired.
Stirring the simmering broth in one direction helps the drizzled eggs form into distinct pieces rather than clumps.
More Comparisons
Beyond ingredients and texture, egg flower and egg drop soup differ in a few other ways:
Origins
Egg flower soup was likely created first. Egg drop soup emerged later as a simplified, quick-cooking version of egg flower soup. The dispersed egg bits in egg drop soup also make it easier to eat with chopsticks.
Time
Egg drop soup generally takes less time to prepare given its simplicity. Egg flower soup simmers longer to infuse the broth with flavor.
Difficulty
Drizzling egg into hot liquid while stirring in one direction takes some finesse. Since it requires a more delicate technique, egg flower soup is slightly harder to master.
| Comparison | Egg Flower Soup | Egg Drop Soup |
|---|---|---|
| Origins | Created first | Simplified version created later |
| Prep time | Longer simmering time | Quick cooking time |
| Difficulty | More challenging technique | Easier technique |
Uses
Here are some common uses for egg flower and egg drop soups:
Egg Flower Soup
- First course in a Chinese banquet
- Light lunch or dinner
- Accompaniment for rice or noodles
- Vegetarian main dish when made with veggie broth
Egg Drop Soup
- Appetizer or first course
- Quick lunch or dinner
- Side dish with rice and main dishes
- Add protein to miso soup or hot pot broth
Both soups can provide protein from the eggs and vegetables from the broth ingredients. Egg drop soup tends to be heartier while egg flower soup is more delicate.
Pairings
Egg flower and egg drop soup pair well with several side dishes and garnishes:
| Pairings | Egg Flower Soup | Egg Drop Soup |
|---|---|---|
| Noodles or rice | Rice noodles, plain rice | Lo mein, fried rice |
| Proteins | Tofu, shrimp | Chicken, pork |
| Vegetables | Bok choy, broccoli | Wontons, mushrooms |
| Garnishes | Sliced green onions, cilantro | Chili oil, sesame seeds |
Egg flower soup pairs lightly while egg drop soup goes with heartier fare. Both balance a variety of dishes as the soup course of a Chinese meal.
Substitutions
In most cases, egg flower and egg drop soup should not be substituted for each other in recipes. However, here are some possible substitution tips:
- For the egg mixture: Replace the water in egg flower soup with plain broth for a thicker, egg drop-like egg.
- For the broth: Use a lighter veggie or mushroom broth in egg drop soup for an egg flower-esque effect.
- For the ingredients: Swap bok choy for mushrooms and vice versa to change up flavors.
- For the garnish: Use green onions in egg drop soup and sesame seeds in egg flower soup for a role reversal.
While the results won’t be exactly the same, these substitutions can integrate elements of each soup into the other for fun variations.
Conclusion
Egg flower and egg drop soup share egg as the star ingredient but differ in broth flavor, egg texture, ingredients, and overall feel. Key points to remember:
- Egg flower soup features long ribbon-like egg strands in a delicate broth.
- Egg drop soup has irregular bite-sized egg bits in a heartier, seasoned broth.
- Egg flower soup is considered more elegant and challenging to make.
- Egg drop soup is quicker, easier, and more rustic.
- Both make tasty first courses or light meals showcasing eggs.
So in summary, while egg takes center stage in both soups, egg flower and egg drop soup have distinct textures, flavors, and styles. Egg flower soup is a graceful soup perfect as a starter, while homey egg drop soup makes a comforting quick meal.