Follow these steps to make delicious, restaurant-style egg drop soup.
Step 1: Combine corn starch and broth Pour three-quarters of a cup of the chicken broth into a small bowl. Add the corn starch and mix together. Then set it aside.
Step 2: Boil remaining chicken broth Put the remaining chicken broth in a large saucepan and add the ginger, chives, and salt. Stir and bring to a boil.
TIP: For a lighter dish, use fat-free chicken broth.
Step 3: Whisk eggs Use a fork to whisk the eggs and the egg yolk in a small bowl. Add the eggs to the boiling broth a little at a time, letting the egg drizzle from the fork. Cook until the eggs are opaque, about one to two minutes.
Step 4: Stir cornstarch Remove half a cup of the soup into a measuring cup or bowl. Stir in the cornstarch until there are no lumps, and then pour the mixture back into the soup. Stir, and continue boiling until the soup thickens.
Step 5: Enjoy Enjoy your egg drop soup. Don't forget the fortune cookies!
FACT: Did you know? The entire time from a hen's ovulation to laying an egg is about 25 hours. About 30 minutes later, the hen will begin to lay another egg.