EGGDROP SOUP Meaning and
Definition
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Eggdrop soup is a type of Chinese soup that is known for its unique texture and flavor. It is typically made by slowly drizzling beaten eggs into a hot, seasoned broth, resulting in delicate strands or ribbons of cooked egg throughout the soup.
The base of eggdrop soup is usually a clear or slightly thickened chicken or vegetable broth that is seasoned with spices such as ginger, garlic, and soy sauce. Additional ingredients can vary but often include diced or shredded vegetables like carrots, mushrooms, and bamboo shoots. These vegetables are typically cooked briefly in the broth before the eggs are added.
When the eggs are introduced, they are typically whisked or beaten in a separate bowl to create a smooth and silky consistency. The beaten eggs are then slowly poured into the hot broth, while stirring gently. As the eggs hit the hot liquid, they cook almost instantly, forming thin strands or swirls that disperse throughout the soup. This gives it a distinctive appearance and adds a light richness to the overall flavor.
Eggdrop soup is often served as an appetizer or a starter in Chinese cuisine, and it is loved for its simplicity and comforting qualities. Its mild yet flavorful taste makes it a popular choice for those seeking a light and satisfying soup.
Common Misspellings for EGGDROP SOUP
- wggdrop soup
- sggdrop soup
- dggdrop soup
- rggdrop soup
- 4ggdrop soup
- 3ggdrop soup
- efgdrop soup
- evgdrop soup
- ebgdrop soup
- ehgdrop soup
- eygdrop soup
- etgdrop soup
- egfdrop soup
- egvdrop soup
- egbdrop soup
- eghdrop soup
- egydrop soup
- egtdrop soup
- eggsrop soup
Etymology of EGGDROP SOUP
The term "Eggdrop Soup" is derived from Chinese cuisine. It combines two separate components: "eggdrop" and "soup".
- Eggdrop: The term "eggdrop" refers to a particular method of adding beaten eggs to a hot liquid to create ribbons or strands of cooked eggs. This technique involves slowly pouring beaten eggs into the soup while stirring, resulting in the egg forming thin pieces as they cook in the hot liquid.
- Soup: The word "soup" originates from the Old French word "soupe", which means "a broth" or "food soaked in liquid". It has been used to refer to various types of liquid-based dishes throughout history.
Therefore, "Eggdrop Soup" describes a soup that incorporates the technique of dropping beaten eggs into hot liquid, resulting in the cooked egg ribbons or pieces in the soup.
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