Thick Corn Egg Drop Soup

Thick Corn Egg Drop Soup

There is one critical moment in making a good egg drop soup that most recipes gloss over: when the egg mixture hits the simmering broth. Too fast, and it shatters into rough clumps. Too slow without stirring, and it pools at the bottom. Get it right, and thin golden threads form and float through the thick, glossy soup, exactly the kind you get at a proper Chinese restaurant.
This recipe uses Accelist Pangan Nusantara Whole Egg Powder in place of fresh eggs. The measurement is straightforward: 26 grams of powder dissolved in 78 ml of water, equivalent to 2 whole eggs. The mixture flows slightly thinner than a freshly cracked egg, which actually works in your favor. The egg ribbons form more gradually, giving you better control over the final texture.
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Cook Time 20 minutes
Servings: 2 people
Course: Main Course, Side Dish
Cuisine: Chinese-Indonesian
Calories: 235
Ingredients Method

Ingredients
  

Ingredients
  • 1 (±150g) Sweet corn kernels
  • 1 medium (±80g) Carrot, cut into small cubes
  • 1 pack (100g) Enoki mushrooms, roots trimmed
  • 800 ml Water
  • 2 tbsp (16g) Cornstarch dissolved in 4 tbsp (60ml) cold water
  • 2 stalks Green onion, thinly sliced
Seasonings & Finishing
  • 26 grams Accelist Pangan Nusantara Whole Egg Powder, dissolved in 78ml room-temperature water (equivalent to 2 whole eggs)
  • 1 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Mushroom bouillon powder
  • salt (to taste)
  • a small pinch of White pepper
  • 1 tsp Sesame oil (for finishing only)

Method
 

  1. Prepare the egg powder mixture first: Combine 26g of Accelist Pangan Nusantara Whole Egg Powder with 78ml of room-temperature water. Whisk with a fork or small whisk until completely smooth with no lumps. Set aside. This needs to be ready before cooking starts, not something to scramble for mid-way through.
  2. Simmer the carrots: Bring 800ml of water to a boil in a medium pot over medium-high heat. Once boiling, add the carrot pieces. Cook for 5–7 minutes until they soften when pierced but still hold their shape.
  3. Add corn and enoki mushrooms: Add the corn kernels. Cook for 3–4 minutes until the corn is tender and its natural sweetness starts to come through. Then add the enoki mushrooms. One to two minutes is enough; they cook fast, and overdoing it makes the texture slimy.
  4. Season and adjust: Add soy sauce, oyster sauce, mushroom bouillon, salt, and white pepper. Stir well and taste. Different soy sauce brands vary in saltiness, so correct the seasoning here before moving on.
  5. Thicken with cornstarch: Reduce heat to medium-low. Pour the cornstarch slurry in gradually while stirring the broth in a circular motion. Stop when it reaches the consistency you want. The ideal texture here flows slowly off a spoon, not stiff like gravy. If it goes too thick, stir in a small splash of hot water.
  6. Add the egg powder mixture: This is the step that matters most. Turn the heat down to its lowest setting. Pour the egg mixture in a thin, slow stream along the edge of the pot, while stirring the broth gently in one consistent direction: a slow, steady clockwise circle.
    Do not stir too fast. The egg needs a moment to set before being disturbed. When done right, thin golden threads will rise and float through the broth.
  7. Finish and serve: Turn off the heat. Scatter the green onion slices over the top, then drizzle with sesame oil. Give it one gentle stir. Ladle into serving bowls and serve immediately while hot, as the broth continues to thicken as it cools.

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