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The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup. It doesn’t take a genius to figure that out.

But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).

There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.

So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty?

Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up!

Also, monosodium glutamate is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.)

We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs!

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends