Egg Drop Soup

also called egg drop soup · egg flower soup · dan hua tang · 蛋花湯 · 蛋花汤

The table

4 cups(950 mL)chicken stocksimmer 5 min, fish the ginger outthicken 1 minribbon the egg in off the heatfinish and serve
2 slices(coin-sized)fresh ginger
1/2 tspkosher salt
1/4 tspwhite pepper
2 Tbs(slaked in 3 Tbs cold water)cornstarch
3 large(beaten with 1 tsp water)eggs
1/2 tsptoasted sesame oil
2(thinly sliced)scallions
1/4 cup(35 g; thawed)frozen peas
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1simmer 5 min, fish the ginger out

2thicken 1 min

goes in with what step 1 made

3ribbon the egg in off the heat

goes in with what step 2 made

4finish and serve

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 15 min.

  1. simmer 5 min, fish the ginger out

    5 minwalk awayfrom the start

  2. thicken 1 min

    1 minwalk away5 min in

  3. ribbon the egg in off the heat

    not timed6 min in

  4. finish and serve

    not timed6 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need saucepan

Goes with

See how it is written
>> title: Egg Drop Soup
>> category: Soups
>> tags: eggs, chicken, chinese, stovetop, quick
>> counters: Takeout Counter
>> aka: egg drop soup, egg flower soup, dan hua tang, 蛋花湯, 蛋花汤
>> pairs-with: egg-fried-rice
>> servings: 4
>> time: 15 min
>> step.1: simmer 5 min, fish the ginger out
>> step.2: thicken 1 min
>> step.3: ribbon the egg in off the heat
>> step.4: finish and serve

Bring @chicken stock{4%cups}(950 mL), @fresh ginger{2%slices}(coin-sized), @kosher salt{1/2%tsp}, and @white pepper{1/4%tsp} to a bare ~simmer{5%min} in a #saucepan{}, then lift the ginger out.

Thicken @&(~1)stock{} with @cornstarch{2%Tbs}(slaked in 3 Tbs cold water), ~simmer{1%min}, until it just films a spoon. Thickening first is what makes the egg hang in ribbons instead of sinking as curds.

Stir @eggs{3%large}(beaten with 1 tsp water) into @&(~1)stock{} in the thinnest stream you can pour, moving the spoon in one direction, off the heat.

Finish @&(~1)soup{} with @toasted sesame oil{1/2%tsp}, @scallions{2}(thinly sliced), and @frozen peas{1/4%cup}(35 g; thawed).