Egg-Flower Soup

Preparation info

  • Difficulty


  • Serves

    4 to 6


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Gossamer strands of egg floating ethereally in a clear broth form delicate flower patterns. The technique is to pull the egg into long threads with chopsticks as you stream it into the hot broth. Do not try to blend the egg with the soup or let the egg form clumps. It’s easy once you get the hang of it. As a variation, make a dessert soup by substituting water for broth, adding a teaspoonful of almond extract and sugar to taste.


  • 4 to 6 cups Chicken Broth
  • Salt to taste
  • 1 large egg or 2 small eggs, lightly beaten with 1 teaspoon sesame oil


  • 3 tablespoons chopped scallions
  • Sesame oil


  • Egg-threading

  1. Bring the broth to a simmer and turn off the heat. Add salt to taste. Very slowly stream in the egg. Use the chopsticks to pull the strands of egg. Do not stir vigorously.

  2. Using slow, circular motions, pull any clumps of egg into long strands with chopsticks, while adding the rest of the egg.

  3. Garnish the soup with a little chopped scallion and a few drops of sesame oil.