Last Morsel

Everyday Recipes

Egg-Drop Soup


  • 3 eggs
  • 3 quarts water
  • 2 chicken legs
  • 1 large tomato, chopped
  • green onion, chopped thinly
  • 3 tablespoons sesame oil
  • 1/2 cup cornstarch
  • ground black pepper
  • salt


  1. In a large metal pot, fill with water. Allow room for much of the water to evaporate. Put two uncooked chicken legs in the water and put on medium heat for at least 120 minutes.
  2. Cook the chicken meat until it is soft and the juices have gone into the water. Stirring the chicken should make the meat fall off of the bone. Remove the bones from the soup.
  3. In a separate bowl, scramble three large eggs. In another bowl, mix the 1/2 cup of cornstarch with 1/2 cup of warm water and stir until it is a paste. Use black pepper and salt to season the eggs.
  4. Heat the chicken soup until it boils. When water is boiling, quickly add in egg and lower the temperature to simmering. This will make the egg drop form large thick pieces in the soup. Soon after add corn starch-water mix.  Add sesame oil. Stir.
  5. Lower the temperature of the soup. Add chopped tomato and green onion as garnish.