This perfect-for-a-rainy-day dish has just five ingredients. New York City chef Kyo Pang uses Eggland’s Best eggs to craft her ultimate comfort food: egg drop soup. Its simplicity requires every ingredient — but especially the eggs — to shine.
Make This Recipe
¼ cup chicken stock
1 teaspoon soy sauce
2 Eggland’s BestⓇ Cage Free Eggs, divided
6 fresh mint leaves
1 teaspoon toasted sesame oil, divided
In a medium saucepan combine 1¾ cups water, chicken stock, and soy sauce. Bring to a simmer over medium-high heat.
Into a medium bowl crack 1 egg and beat well with a fork. Turn the heat down to low. Use a spoon to create a vortex in the liquid, and pour the eggs gradually into the saucepan in a thin, steady stream.
Crack the remaining egg into the liquid to poach. Add mint leaves and ½ teaspoon sesame oil. Cook until the egg white is set but the yolk is still soft, 3-4 minutes.
Pour remaining ½ teaspoon sesame oil into a serving bowl. Transfer poached egg to the bowl and pour broth over it. Serve immediately.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.