Salted Egg Drop Soup – a twist on a popular classic made even more tasty with the addition of ground pork and salted egg.
As you may well know, I recently made some Salted Eggs using the brining method. Homemade salted eggs are really nice because one can control the level of saltiness preferred. It is also a breeze to prepare as it only requires a simple salt solution. The hardest thing is the waiting because it takes three to four weeks for the eggs to cure.
Salted Eggs are either boiled or steamed. I don’t think they are ever fried as the yolk is firm although the white remains runny. People do steam the yolks and mash them before adding to stir-fry dishes. When boiled their texture is like that of a regular hard boiled (cooked) egg. They are NOT at all rubbery like pickled cooked eggs.
These eggs are usually eaten with rice congee or used as a flavoring for other foods. A really child-friendly and tasty dish I grew up eating was Steamed Pork with Salted Eggs. The saltiness in the eggs reduces or elimates the need for more salt when cooked with other ingredients.
Salted eggs are also nice in soups. Instead of using regular eggs for egg drop soup, I decided to use one of my salted eggs. This soup together with a rice cake makes a quick and easy lunch. You may not achieved the silky strands or ribbons of egg in a classic egg drop soup but this Salted Egg Drop Soup was pretty tasty and is a good way to use those salted eggs. You can also try this Ochazuke I shared some weeks back.
Tools Used in Making This Salted Egg Drop Soup
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• Cuisinart Professional Stainless Saucepan with Cover, 3-Quart, Stainless Steel
• Pyrex Prepware 1-Cup Measuring Cup
• Chef Craft Stainless Steel Ladle
Salted Egg Drop Soup
- 1 salted egg
- 2 lettuce leaves (torn into big pieces)
- 1 tbsp vegetable oil
- 1 tbsp lean ground pork (20g)
- 1 clove garlic (minced)
- Ground pepper
- 1½ cups water (360ml)
- A few drops sesame oil
- Heat vegetable oil in a small saucepan. Add ground pork and minced garlic. Sauté till pork turns opaque, about 1 minute.
- Pour in water and bring it to a boil. Reduce heat to low. Season soup with ground pepper.
- Crack salted egg into a bowl. Gently pour it into the soup. Allow soup to simmer gently for 5 minutes to cook egg yolk. Taste soup and add a little salt if necessary.
- Add lettuce leaves and cook for another minute. Turn off heat. Pour into a bowl. Drizzle sesame oil on the top.
- Serve immediately with dried rice cake or a bowl of steamed rice and toasted seaweed.
Enjoy…..and have a wonderful day! 😎
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