![[Home-style dish] Mushroom and Egg Drop Soup / King Oyster Mushroom and Egg Drop Soup (to use up salted egg whites) with various tips and tricks](/upload/20260128/f15e681574ac7a.webp)
When making glutinous rice eggs, you often have leftover salted egg whites, which are perfect for making quick and easy egg drop soup! While making egg drop soup is simple, there are several tips and tricks, such as how to avoid the egg whites and yolks being separate, and how to prevent the soup from turning into egg flowers or clumps! Tip 1: Beat the egg mixture thoroughly! Unbeaten egg mixture will result in separate egg whites and yolks in the soup! Tip 2: Sauté the shiitake mushrooms before using them! Sautéing the shiitake mushrooms briefly will partially cook them, making them more fragrant and easier to cook! Tip 3: Pour the egg mixture evenly into the pot! After the water boils, use chopsticks to evenly pour the egg mixture into the pot in a circular motion to prevent it from clumping! Tip 4: Stir gently and promptly! To make the egg drop soup appear to have more and larger egg sheets, cook the egg mixture into thin sheets. The method is to gently stir the soup in the same direction with a spatula immediately after all the egg mixture has been added to the pot! Tip 5: Add scallions and MSG before serving! Adding scallions before the dish is finished cooking helps them retain their bright green color, and adding MSG before it's done brings out the best flavor! Sixth tip: Add sesame oil after the dish is finished cooking! Drizzling a few drops of sesame oil after cooking makes it even more fragrant and delicious!
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[Home-style dish] Mushroom and Egg Drop Soup / King Oyster Mushroom and Egg Drop Soup (to use up salted egg whites) with various tips and tricks.
When making glutinous rice eggs, there are often a lot of salty egg whites left over, which are quite suitable for making egg drop soup!
The link to the glutinous rice egg recipe is as follows: https://www.xiachufang.com/recipe/106877266/
One salted egg white and one fresh egg!
One of the tips: Use chopsticks or a whisk to thoroughly beat the egg mixture. If the egg mixture is not beaten evenly, the cooked egg soup will have separate egg whites and yolks!
Wash and remove the stems from fresh shiitake mushrooms, then slice them thinly. If you don't have shiitake mushrooms, you can use king oyster mushrooms instead. If using dried shiitake mushrooms, soak them in water until softened before using.
Heat oil in a wok, sauté the white parts of the scallions, then stir-fry the shiitake mushrooms! Tip #2: Quickly stir-frying fresh shiitake mushrooms will partially cook them, making them more flavorful and easier to cook through!
Add water and seasonings (ginger powder, pepper powder, cooking wine). Remember: Do not add salt!
Tip 3: After the water boils, use chopsticks to gently and evenly pour the egg mixture into the pot in a circular motion to prevent it from clumping together!
Tip #4: To make your egg drop soup appear to have more eggs and larger flakes, you need to cook the egg mixture into thin flakes. The method is to gently stir the egg drop soup in the same direction with a spatula immediately after all the egg mixture has been poured into the pot (as shown in the video)! The timing and speed of stirring will affect the result. Stirring too early will result in egg flowers, while stirring too late will result in clumps. Stirring too fast will result in egg flowers, while stirring too slowly will result in clumps! The egg drop soup in the cafeteria is always egg flowers because it is made by pouring the egg mixture in while stirring quickly!
Add chopped scallions and MSG, and it's ready to serve! Tip #5: Adding scallions before serving helps maintain their bright green color, and adding MSG before serving maximizes the flavor!
Tip #6: Drizzle a few drops of lard on top after cooking for an even more fragrant and delicious flavor!
Garnish with some cilantro leaves! Doesn't it look and smell delicious?
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