Comments on: Egg Drop Soup Recipe (better than Chinese restaurant)

By: KP Kwan

KP Kwan — Sun, 29 May 2022 01:19:25 +0000

In reply to Robin. Hi Robin, Sorry for the mistake in the text. It should be 4 teaspoons of cornflour, mix with 4 tablespoons of water, then pour into the soup.

By: Robin

Robin — Fri, 27 May 2022 21:34:07 +0000

Can’t wait to try this but before I do, can you clarify the cornstarch amount for thickening the soup? In one part of your blog you say 4 Tbsp for thickening – but your recipe says 4 tsp. “You need four tablespoons of corn starch for one liter of soup to get the right consistency.” Recipe: “4 teaspoons cornstarch (mix with 4 tablespoons of water to thicken the soup)”. Just want to make sure I know what I’m doing! Thanks!

By: KP Kwan

KP Kwan — Wed, 15 Apr 2020 01:14:02 +0000

In reply to Arpita Patel.

Hi Arpita,
I always believe the recipe is only served as a guide rather than a rule to follow. Explore ways to improvise it and make some changes to suit your taste.
Happy to know that you like this kind of soup.
KP Kwan

By: Arpita Patel

Arpita Patel — Tue, 14 Apr 2020 11:54:50 +0000

I added some carrots and some red pepper flakes for an added punch. It turned out great, although next time I think I’ll try using less egg, pouring the egg over the tines of the fork, and stirring more slowly when adding the egg. Mine didn’t make too long of ribbons although there are a few. Very yummy anyway!

By: KP Kwan

KP Kwan — Sun, 24 Feb 2019 13:32:20 +0000

In reply to Jane Lee.

Hi Jane,
Thank you so much and hope you enjoy your meal 🙂
KP Kwan

By: Jane Lee

Jane Lee — Sun, 24 Feb 2019 12:50:28 +0000

I was dinning in Bakeroni, Mrs Kwan shared this website to us.
You are a passionate chef, God bless you.

By: KP Kwan

KP Kwan — Mon, 18 Feb 2019 00:30:57 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.