If you can boil water and scramble eggs, you can make egg drop soup.
in a separate bowl. Drizzle the eggs over the hot broth and give it a light stir—they should set immediately once they hit the hot broth, and the slurry helps them disperse evenly throughout the liquid. Without the cornstarch, we found that the eggs all floated on top instead of creating one homogenous soup. Fight the urge to whisk the soup after you add the eggs, because that will create a lot of tiny pieces of egg rather than longer, smooth ribbons.
If you overload the soup with too much egg, it can sink to the bottom and make scrambled eggs.A sprinkle of scallions and soy sauce is enough for me most nights, but sometimes I feel a little more motivated and sauté onions, carrots, garlic, and sliced shiitake mushrooms before adding the stock, and finish with shredded leftover rotisserie chicken, wilted spinach, ramen noodles, and miso paste.
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