Homemade Egg Drop Soup


2 Eggs
4 cups chicken stock
1 tablespoon cornstarch
1 tsp. ground ginger
¼ tsp. garlic salt
? tsp. Black Pepper
3 scallions sliced


  • Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
  • In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
  • When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
  • Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

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