蛋花湯

蛋 is egg, 花 is flower, and 湯 is soup, so 蛋花湯 is egg flower soup.

Also known as egg flower soup (which matches the Chinese name), this is a popular Chinese and Chinese-American soup featuring beaten eggs mixed (dropped) into chicken broth.

Cooking tip

This is one of the easier dishes to make yourself - heat up some chicken stock, add a pinch of corn starch to thicken it and some pepper, drizzle in the egg, swirling it so tendrils of egg spread in a flowering effect (hence the Chinese name).

Categories:

湯

蛋

Yale:

dáan fā tōng