Egg Drop Soup with Crab (15 Minutes)
20 Minute Dinner: Crab Egg Drop Soup
WOW! Welcome to the FINAL DAY of the 20 Minute Dinner Series! To finish the series off strong, I am making the ultimate comfort food perfect for the current weather right now – Egg Drop Soup with Crab. This recipe is super simple to make and will warm you up inside and out. With a few secret tips, you will have the most beautiful egg droplets every single time. Vegetarian friends, don’t worry, I got you! Skip the crab and use vegetable stock instead, and I promise it will be just as good.
Anyone else parents make them Egg Drop Soup every time they are sick? I dont know what is in the soup, but it cures me every single time. I’ve been planning my wedding recently, and Egg Drop Soup with Crab is a classic dish that’s often served at weddings, but who knew how easy and affordable it is to make at home. For those that are allergic to shellfish, you can also replace it with shredded chicken.
Crab Egg Drop Soup Ingredients
Egg Drop Soup is another excellent recipe for picky eater kids. You can add other vegetables such as sweet corn, peas, and even chopped broccoli. The chicken stock I am using today already contains sodium, seasoning according to your broth.
- 2 Stalks Green Onion Seperated with Whites and Greens
- 4 Large Eggs
- 1 tsp White Pepper
- 1 tsp Salt
- 4 cups Chicken Stock
- 3 thin slices Ginger
- 3 tbsp Corn Starch or Tapioca Starch
- 4 tbsp Cold Water
- 1 cup Crab Meat Fresh Cooked Preferably
- 1 tbsp Sesame Oil
- 1 tbsp Black Vinegar
Perfect Egg Droplets Every Time
Here are a few secret tips for the perfect egg droplets every single time:
- Use corn starch or tapioca starch to thicken the broth. Tapioca Starch is alot thicker, so if you like a thicker consistency, I would recommend Tapioca instead. Make sure to always thoroughly combine the starches with cold water to prevent them from clumping.
- Turn OFF the heat before adding in the egg mixture. With the heat off, it will prevent the egg from overcooking and clumping up. You want the texture to be silky, not lumpy.
- Pour the egg up HIGH while SWIRLING, so the egg droplets are separated.
- ALWAYS let the egg set for at least 30 seconds before mixing. Give the egg sometimes to set before mixing; this way, it will be strands of egg droplets versus scrambled egg soup.
- OPTIONAL: If you are serving guests, you can separate the egg yolk and egg white for a better presentation; however, taste-wise is better when the eggs are mixed.
How To Make Egg Drop Soup with Crab
- Whisk Eggs, white pepper, salt, and green part of the green onion in a bowl till everything is combined
- In a pot, add in chicken stock, ginger, and white parts of the green onion. Turn the heat up to medium-high and let it simmer for 3-5 minutes.
- Once simmering, add in crab meat and let it simmer for 2-3 minutes. Depending on how salty your broth is, you made need to add more salt.
- Pour in cold water and corn starch mixture and let it simmer until the broth has thickened.
- Turn the heat off and pour in the egg mixture. Pour in from high and swirl around and let it sit for 30 seconds.
- After 30 seconds, lightly mix. To finish off, add 1 tbsp of sesame oil and 1 tbsp of black vinegar. Serve with more green onion and some black vinegar on the side
Egg Drop Soup with Crab
By Tiffy Cooks
Ingredients
- 2 Stalks Green Onion Seperated with Whites and Greens
- 4 Large Eggs
- 1 tsp White Pepper
- 1 tsp Salt
- 4 cups Chicken Stock
- 3 thin slices Ginger
- 3 tbsp Corn Starch or Tapioca Starch
- 4 tbsp Cold Water
- 1 cup Crab Meat Fresh Cooked Preferably
- 1 tbsp Sesame Oil
- 1 tbsp Black Vinegar
Instructions
- Whisk Eggs, white pepper, salt, and green part of the green onion in a bowl till everything is combined
- In a pot, add in chicken stock, ginger, and white parts of the green onion. Turn the heat up to medium-high and let it simmer for 3-5 minutes.
- Once simmering, add in crab meat and let it simmer for 2-3 minutes. Depending on how salty your broth is, you made need to add more salt.
- Pour in cold water and corn starch mixture and let it simmer until the broth has thickened.
- Turn the heat off and pour in the egg mixture. Pour in from high and swirl around and let it sit for 30 seconds.
- After 30 seconds, lightly mix. To finish off, add 1 tbsp of sesame oil and 1 tbsp of black vinegar. Serve with more green onion and some black vinegar on the side
Notes
- Use corn starch or tapioca starch to thicken the broth. Tapioca Starch is alot thicker, so if you like a thicker consistency, I would recommend Tapioca instead. Make sure to always thoroughly combine the starches with cold water to prevent them from clumping.
- Turn OFF the heat before adding in the egg mixture. With the heat off, it will prevent the egg from overcooking and clumping up. You want the texture to be silky, not lumpy.
- Pour the egg up HIGH while SWIRLING, so the egg droplets are separated.
- ALWAYS let the egg set for at least 30 seconds before mixing. Give the egg sometimes to set before mixing; this way, it will be strands of egg droplets versus scrambled egg soup.
Tastes just like the Chinese restaurant egg drop soup. Yum!