Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan.



In Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients ranging from tofu, scallions,green onions, or even bean sprouts.


In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called egg flower soup.