Silky Egg Drop Soup with Corn and Crab蟹肉粟米蛋花湯
A classic Cantonese comfort soup featuring velvety egg ribbons, tender crab meat, and sweet corn in a delicate, silky chicken broth. The eggs are tempered to create thin, flowing strands that give the soup its signature luxurious texture. Finished with scallion garnish and a hint of white pepper.
01Ingredients
- 1000ml Chicken stock
- 200g Fresh crab meat
- 150g Sweet corn kernels
- 3 whole Egg
- 15ml Chicken fat or neutral oil
- 10g Cornstarch
- 30ml Water
- 1tsp Salt
- 0.5tsp White pepper powder
- 5g Scallion, sliced
- 5ml Sesame oil
Nutrition (per serving)178kcal
- Protein16.2g
- Carbs8.5g
- Fat8.9g
Fiber 1.2 gSodium 652 mg
02Steps
- Heat chicken stock in a large pot over medium-high heat until simmering.
- Add crab meat and corn kernels, stir gently and bring to a simmer.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly pour cornstarch slurry into the simmering soup while stirring constantly to thicken.
- In another bowl, lightly beat eggs with salt and oil.
- Reduce heat to medium-low. Slowly drizzle beaten egg into the soup in a thin stream while stirring gently with a fork to create silky egg ribbons.
- Adjust seasoning with salt and white pepper powder.
- Drizzle sesame oil into the soup and stir gently.
- Pour into serving bowls and garnish with scallion slices and additional white pepper if desired.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.