Chinese Takeout Egg Drop Soup Secrets Revealed
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- Опубліковано 9 чер 2023
- A comprehensive guide to classic Chinese takeout egg drop soup at home! Egg drop soup is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg drop soup at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Recipe document: docs.google.com/document/d/16...
CiCi Li's channel: / @cicili
Wanna learn how to make Chinese takeout egg rolls at home? Check out this video: • Chinese Takeout Egg Ro...
Chinese takeout fried rice video: • Chinese Takeout Fried ...
Ingredients:
Lee Kum Kee Chicken Bouillon: geni.us/lOlFFM
Knorr Asian Chicken Bouillon: geni.us/aSJ3a
Lee Kum Kee Mushroom Bouillon: geni.us/EzhEtGC
Diamond Brand Kosher Salt: geni.us/PiO2h
Sesame Oil: geni.us/CgNP
White Pepper: geni.us/ZMEiegw
MSG: geni.us/KdPpBj
Cornstarch: geni.us/NTH4v4
Turmeric: geni.us/JE8bYiW
Food Coloring: geni.us/BQVAtI
Chinese Black Vinegar: geni.us/6inQZ
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Glass Measuring Bowls: geni.us/Jplij
Pyrex Measuring Cups: geni.us/fBjxA
All-Clad Saucepan: geni.us/DlKiMe
All-Clad Stockpot: geni.us/7keNGP
Spider Strainer: geni.us/YOU8Cq
Candy Thermometer: geni.us/edpcr
1 oz ladle: geni.us/XuWnB
Butane Stovetop Burner: geni.us/yXYxEf9
Chinois Strainer: geni.us/rwql1es
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps: - Навчання та стиль
Wanna learn how to make Chinese takeout egg rolls at home? Check out this video: ua-cam.com/video/jEhEHF7TsHQ/v-deo.html
Your channel is awesome man!😊😊😊❤❤❤
try adding boiled quail eggs
How much is Lee Kum Kee paying you ?
zero. I've never taken a sponsorship. probably should though, tbh. @@PrettyGoodLookin
I need a recipe for Hot and Sour Soup please please 🙏 😊😊😊😊
That's some good looking soup!
*Squeals in 18th Century Fangirl*
didn't expect you here, love your videos !
Thank you, Jon!!
Profound acknowledgment from Mr. Townsends himself.
The king
I had been cooking Asian food since I was a teenager. I learned from my Japanese mom. We would sometimes add a bit of thinly sliced celery to it before thickening the broth. I'm 66 yrs old now, and my daughter wasn't interested in learning how to cook. It makes me sad to not be able to pass down the years of knowledge I gained from my mom. I rarely cook anymore and miss having anyone to cook for. Sometimes, I wish a hungry family would adopt me. Thank you for your excellent and authentic videos. If my daughter ever expresses interest, I'll refer her to you.
Hey you don't know me but please don't give up hope, perhaps there's a person in your life who would love to learn from you. Or better yet start a small cooking club or potluck club where 2 or more people bring food to taste and share. Your daughter may change her mind. It could be worth trying!
With affection,
A stranger on the internet
You are a treasure, my dude. Nobody instructs these recipes like you do.
Thank you, Daniel!
The production value and attention to detail in your videos is second to none. Thanks for another great recipe!
thank you very much! I sincerely appreciate you!!
@@farmageddoncookbook please
If you want a really clear broth spring for some Tapioca starch over the corn starch; it makes the broth less cloudy and has a slightly cleaner flavor.
I've been subscribed for YEARS nkw and don't understand how this channel doesn't already have millions of subscribers and views. Your videos are absolute GOLD--a total Godsend!!! Your information is soooo thoroughly researched with so many secrets I would have never even thought about and full of SO MUCH culinary knowledge!! And the information is SOOOOO well presented and the video editing and footage are so top tier!!! Thank you SO FREAKING MUCH for all that you do, I'm so excited to make this!!!!
You've done it again Jason. You don't know how much I appreciate you and your videos. It's just perfection. Please keep it up and no pressure; all of your videos are just so full of knowledge and a good binge to watch while eating or having you on the side while procrastinating lol.
thank you, rain! It's really nice to see you again! (that rhymed if you say it with a British accent!!)
@@farmageddon lolol you're so silly. RAIN and AGAINE lmao.
Subscribed. Just made the soup and it came out perfect. Nailed the craving for a fraction of the price. Moreover your clean vide format and Google doc written recipe instead of an ad infested blog earned my respect.
Once again, why can I say? Your recipes are so spot on. And, the technique that you show us throughout this entire video, is beyond what other's on youtube provide. Thank you immensely.
New to your channel, and NGL, as an Ethnic Chinese, i was not convinced at all that you would make it until you recommended ‘Lee Kum Kee’ and I’m sold. YES that is THE BRAND for most condiments in most ethnic chinese households in SEA because of the consistent quality you get at the price.
Made this one tonight. The basic takeout version with 1/2 tsp turmeric added. Hands down better than any takeout place I've tried out here. Thanks for the bangin recipe!
I'm glad you liked it!
easily the highest quality cooking youtuber there is
Thank you, John!!
Egg drop isn't my thing, but you're doing awesome work for people who need guidance and again, it's super cool that you came in with the google doc recipes!
Also, pretty cool that Townsends chimed in!
Arax, thank you so much! You are always so generous!
I can't tell you how much I appreciate you!
And I totally agree with you about Townsends! I've become friends with him and he is such a cool and smart guy. He's really helped me out a lot with how I think about UA-cam. He has one of the best channels on UA-cam, no doubt!
Townsend is the best! So generous to us fellow creators.
The key for me is the finishing with black vinegar. It's essential to rounding out the flavour
Finally!! Now the meal is complete!! 🤣 Now to rewatch Egg Fried Rice, General Tso's, Egg Rolls, and Egg Drop Soup! lol, Great job Jason!
Dang. I'd love to go shopping at the Hong Kong market with you, so you can show me what are good things to buy and what to avoid. I love that place, but get overwhelmed or feel like I am missing out on some good stuff
Yet another banger! I made this for company and they ate every drop! So easy too, it's definitely going in the rotation.
If you ever find time to do hot and sour soup that would rock, but I love your work and will be thrilled with whatever you come out with next! You're the best!
Thank you SO MUCH!! That is so very kind of you!
I promise you Hot & Sour soup is coming this year sometime! I'm still in the process of researching and refining the recipe! But it will definitely be going down soon!
If there is anything else you'd like to see, please let me know and I give you my word I'll put it on my list! Thanks again and I hope you have a wonderful day!!
Nice video 👍🏻 I agree it's so customizable. I like how you showed the different variations in the cooking process. I've seen 3 methods before - the adding a little water to the Eggs, using Ginger & Green Onion to enhance the flavor & black vinegar. You can't go wrong with any of them.
I am building a full takeout at home menu from your videos. Can't wait to finally put it all together
Woot! HEB being represented! Central Texas Baby!❤
A very good morning Jason,
A non-newtonian liquid?
I loved your presentation as soon as you mentioned that interesting phrase.
I am currently 73 years in age - grew and musically "blossomed" during the never to be seen again "60's" with several bands (with actually 2 charting regional records) - went on to Bachelors, Masters degrees (Aeronautical Engineering) ending as a Corporate Pilot (Beech King Airs, Cessna Citation Jets with 9000+ hours) and although now somewhat retired (still fly though) I find I have become an absolute information "junkie" with an insatiable appetite for knowledge.
This also involves a recently acquired habit of trying to learn at least 3 new words/terms each and every day. You just gave me my first for today!
I probably became aware of the term somewhere during my engineering days although very likely lost it somewhere along the way.
Thank you so much for the memory refresher. I really appreciate it!
By the way I have made your Egg Drop Soup and I do have to say it is, by far, the best I have ever had. I spent a few years throughout Asia related to my flying jobs and have tried it many times but this version is just the best.
All the very best to you and yours,
Terry
Thank you, Terry! That’s a very kind comment! I hope you have a wonderful day!
I can't wait to make this! Love your recipes.
Finally experimented with Jason’s egg drop soup and like all of his other recipes it is amazing, though this recipe more than the others, I found the devil (or the angel?) in the details.
I did several variations of the soup, and for whatever it’s worth, here are my comments:
(1) Do not be clever and substitute ginger powder for real ginger. It will overwhelm the soup and you will only have regret.
(2) Do not use bouillon that has curry, parsley, etc in it. Better use a high quality chicken broth or make it yourself.
(3) Definitvely steep scallion and ginger in the broth. This for me was key. I also tried adding carrots, celery and leek though the clean, bright background flavors of just scallion and real ginger were best.
(4) I went ahead and added some corn and thinly sliced chicken breast to the soup and it made for more of a meal.
(5) Do add the Chinese dark vinegar and 2 drops of toasted sesame seed oil if you can get it. This changes the soup for the better.
(6) Do add the fried wontons and chopped scallion for garnish.
For such a “simple” soup I found even slight variations in preparation yielded dramatically different results, but once tweaked to your preference, it is a total keeper. Thank you again Jason.
thanks, Carl!! I'm happy you liked it!
I wish there was a way to save comments! These tips look super helpful!
Nice video.
If you are too lazy to cook a broth, you can just put a few papery dried shrimps in the water, and you can put a few slices of cucumber and carrot for color and some fragrance.
I applauded you for the effort and the number of times you have to eat it to experiment with these recipes 👏
thank you, max!
Just wanted to thank you for this - such a simple recipe but so effective. I've made this a couple of times now - and it's rapidly becoming a quick and easy favourite.
They all look delicious! Wouldn’t expect black vinegar to be added in. The gourmet one is top notch!
Thank you, Chef! Really nice to see you!! :)
I watched this video and immediately went to make myself some soup too! It was super easy and really good!
Oh man, college days with cup noodles cooked in a soup pan and making it more nutritious with an egg. That's how I learned to do the egg drop style soup.
Excellent video, very informative. Thanks for educating us on making this soup professionally.
Your channel is one of the best culinary channels on UA-cam. I don’t know how you don’t have millions of subscribers. Keep up the great work Jason!
We had a Chinese place here that had the best Egg Drop Soup (never heard of egg flower soup), never heard anybody say anything bad about it. Unfortunately for us customers, she retired and took her recipes with her. Good for her though, she had been doing it for a long time. Her soup was thinner, if it was thickened, it wasn't by much. She put thin slices of the smaller end of a celery stalk, and about the same of carrot, not a lot, just enough to flavor it. Other Chinese place would just have broth and clumps of egg.
Egg flower soup is a literal translation of the Chinese name. “Egg flower” in Chinese means egg drops. The soup as prepared in China is not thickened; the slurry is an American addition, likely to help keep it inside the container for takeout. Another intereting tidbit is that thickened soup with corn actually gets backported to China as a new dish and considered foreign!
@@uranusjr I had been to Hong Kong and China, and was able to eat with a few families. The Chinese restaurant I ate at near here was most like it. Like her egg drop soup being thin, she had a combination lo mein dish that had about 7 or 8 ingredients, with no heavy gravy or sauce. That too reminded me of Hong Kong and China.
Very nice, thanks!
Jason thank you for a detailed and thorough video!
Thanks for this, you made the steps very easy to follow! I like the option of variations you give 😄
Well, I know what I'm trying tomorrow. I love this stuff, never thought about trying to make it!
i was just looking up a recipe on egg drop soup a couple days ago and then once i saw you had posted this video that pretty much sealed the deal all your recipes have been on point so far
Jason, what are you doing. You're killing it. I remember in the very beginning making a comment on your rice video, and it had a handful of comments only. Now look at the crowd. Well done. One of my favorite soups! A request? old school Peking 🦆? My mom passed away in 2011 and she learned it from her friend Ms. Wu from China, and I haven't had it since. Hoisin, pancakes, scallions, crispy skin, yum .
Hey, what's up!! Thank you so much for your support! I'll add Peking Duck to my list of dishes to investigate!! And yeah, those pancakes, scallions, hoisin, etc is so good together! Truly one of the great dishes of Chinese cuisine!! :)
I really appreciate the multiple levels of difficulty/effort offered in this kind of video. Some days, I want to go all out and make my own chicken stock. Others, gimme that stock powder, baby!
I'll be honest: the second one in this video is the best, IMO. But it is fun to make everything from scratch everyone once in a while! :)
Magnificent! Glad I have found your channel! Gonna to make one tomorrow
Fantastic thanks
Another excellent video, Jason. It's always a good day when we get a new video from you.
Thank you, David! It's always great to hear from you! I hope you are well and I hope you have a wonderful day!!
That looks delicious and I'm going to get that recipe.... bon appetit!
This soup is very delicious and very close to what I drink in my childhood. And it is indeed one of the simplest soup we can make in Taiwan
Superb egg drop soup recipe and excellent preparation and cooking tips. I'm going to deploy these tips the next time I prepare this soup. However, I happen to love the taste of sesame oil added to the soup just before serving, which I think deepens the flavor. So, that might also be a variation viewers might enjoy.
Maybe some people just can't taste turmeric. I love the flavor, its so mellow and earthy yet fragrant
You have become a hero to my daughters with this recipe.
Now they want me to make the Egg Foo yong.
Thank you
I'm glad you all enjoyed the soup! Tell your family I say hello!
I love how you're going through all the takeout classics. Hope you'll get around to crab rangoons eventually as most recipes I've seen lack that takeout flavor and appearance.
hello! yes, I will definitely be doing crab rangoons before too long! :)
I get a box of Liptons extra noodle chicken soup. I cook the noodles to almost done, add the seasoning and then slowly stir in the eggs. An egg drop soup with Lipton noodles is amazing and very filling.
Good idea, going to try this with Maruchan chicken ramen
Looks great thanks for sharing 🎉
YESSSSSS! Thank you!
Hell yeah, I love egg drop soup! Thanks Jason!
I just discovered you! I love your videos! Thank you for doing such a great job at teaching! ❤
Wah…look so good 😊 thank you for sharing ❤
just tried this. it tastes FRIKEN AMAZING. exactly like the restaurants!
Thank you
Egg drop soup is so fantastic and very easy to make.
Dude, this is sensational. Thanks.
this looks pretty good and super easy to make
Wow and for presentation purposes the egg separating does make it look nice 👌
Echoing the other commentators in thanking you for these fantastic videos. I have experimented with 4 of your recipes and they have been better than promised. Amazing.
Carl, that's awesome!!
Everything look so yummy you are very good Jason
Just made this for lunch and wow… I’m so happy to finally know how to make this soup at home! Now I need a solid Hot & Sour soup recipe. None that I’ve tried have come close to takeout.
Dude, thank you so much. I've been searching how to make those strips.
I have tried several of your recipes and they all turned out spot on perfection. The amount of time and effort you put into your recipes, Jason, deserves our support. Thank you.
Thank you very much! I sincerely appreciate your support!
If there are any videos you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate!
Thanks again. I hope you have a wonderful day.
@@farmageddon I would love to see more vegan recipes from you, because my children are vegan. Much appreciated.
@@farmageddon Could you please investigate the Falafel recipe? I keep trying to perfect the falafel texture of crisp on the outside and light on the inside. Much appreciated.
Will do! I put those on my list right now! Thanks again! :)
@@farmageddon Thank you!
This guy is amazing!
i made your lo mein recipe again last night. will be trying this 👍
I’ve always had peas and water chestnuts in the egg drop soup in our area and it seemed pretty thick. I loved putting those crunchy noodles on top! Yum!
Dude I do this with instant ramen, it honestly makes it much better for me the noodles and the thick soup is just perfect for each other, I don't know if there identical dish but if someone know I would like to try it.
I've made a number of your recipes and always been very pleased with the outcome. Something finally struck me today. You have to be an engineer! Great channel Jason
I have a PhD in reverse-engineering!! :)
just watched all your videos in one day. excellent technical content. 👌
Thank you, Clinton!! I sincerely appreciate your support! That is so very kind of you!! I hope you have a wonderful day!
would love to see miso soup next. All the restaurants taste the same but i can't get it quite the same.
I'll put that on my list of dishes to investigate!! :)
So happy to be here before this channel explodes in popularity 😊
I made the enhanced take out version today and it was absolutely delicious. Thank you for all the detail you include. This was miles ahead of a different recipe I tried. Any chance you may tackle hot and sour soup at some point?
I'm glad you enjoyed the soup! I'll definitely be doing H&S soup. Most likely later on this year!
Jason, I just ran into your channel and I have to state that I am impressed. I feel that you really get into describing how to make your recipes very well by giving tips and tricks and make things seem easier to do. So thank you, and I look forward to learning more from you while I start making those awesome recipes too.🎉
Hhave u seem Jason s face
@@cupidok2768 what does that have to do with the recipes he makes?
@@louisdevalois4358 then how do know he made it. Could b Louis that made it
Delicious
Looks good--going to try this with some Just Egg and veggie stock as I have a family history of Cancer and need to avoid the Choline in eggs and IGF-1 in meat. Thanks for posting
Thanks for watching! I sincerely appreciate you!
I asked 3 months ago for you to make this soup, thanks for doing this
Thanks
Thank you, Ben!! It's really nice to see you again!! I hope you have a wonderful day!! :)
He's back let's GOOOO
i thought making egg drop soup is complicated. thank you jason!
This was the first thing i made when i was 5 years old. It was like magic 😊
Came for the Beat Happening shirt!
Turmeric is believed to offer many health benefits too. Great video!
Thanks for this recipe Jason! I started with the basic version and then the enhanced version. The aromatics make a big difference！Now it’s a regular dish in the household 😊 would be eternally grateful if you could crack the recipe for hot & sour soup too.
As a newer viewer of your channel, and fellow Texan I recognize the H-E-B brands from a mile away. Love your content and style. ❤️😂
I do my version with sliced shiitake mushrooms and lots os green onion. A must in cold winter nights.
I love your videos and your recipe breakdowns for Chinese takeout food. If I may, some things I'd be interested in:
Chicken and broccoli
Crab Rangoon
Hot and sour soup
Pot stickers/fried dumplings
AND that sweet, tangy, and salty sauce that they give with the dumplings. :D
Dude I love egg drop soup I order it all the time
If you can't get wonton wrappers locally, then you can cut and fry thin flour tortillas! It's not as authentic, but still tasty.
nice
Chopstick to beat the egg, authentic asian cooking technique. I give this video a like lah.🤝
Good.
I'm so happy i found ur chanel i grew up in new york when chinese food was the total Bomb back in the 80's and i always talk about how good it was then how good it smelled etc...ANd now u go into these places the food suck !!! They have totally disgraced thier Ancestors by not keeping it real and traditional I love how u always say the way it use too be back in the good days and you make i look so easy egg drop is one of my fav soups now that ive seen ur vid imma make it at home because i live in fla now and each time i get it the taste is different but never like it was back in the day .
I thought I was looking at something I haven't seen before but I guess I know more that I thought I did because none of these are anything new to me. Do get me wrong I'm not playing down this video because lots of people don't know these methods. You get my like.
Ok, u got me out of bed, will make this today.
So I make chicken broth a lot (i buy whole chickens) and I tend to make egg drop soup a lot because it's so cheap and easy and delicious. Now idk if this would be for everyone but what I like to do is I love to add fish sauce to both the broth and the eggs, which just brings this amazing flavor that I find really delightful in the final dish. I rarely even need to add salt or MSG because the fish sauce brings enough of both. Generally my recipe is, pop out some broth from the fridge (it's usually already made with ginger and scallions), then I add fish sauce, white pepper, maybe some herbes de provence if I'm feeling frenchy, sometimes sugar if I need it, and cornstarch. Take some eggs, beat them, add in fish sauce, and drizzle into the soup. Very quick, very cheap, very delicious.
Your channel is one of the best man! Specially loved the beef Wellington episode!
Leave a hearth please❤❤😊😊😊😊😊❤
Thank you, Daniel!!
@@farmageddon No problem man! You rock!
You do you on the passing out while making the soup? I'm all in for the passing out!When I freeze chicken soup I let it cool down and then I put it in freezer bags. The quart size so I can just take one out when I want a bowl of soup. And they stack beautifully flat. Takes up a lot less room.