Egg drop soup, egg flower soup, or egg flower is a Chinese dish served as a part of dim sum, often translated into English as “egg-drop soup”.
It comes in many varieties. The most common recipe includes chicken stock, eggs, corn starch, and green onion as its main ingredients.
It doesn’t matter whether you’re at a restaurant or your home; egg drop soup has a special place on the menu.
Many parents tell their children to eat egg flower soup, and they drink it after finishing the soup.
You can enjoy different kinds of soups, stews, and appetizers in a Chinese restaurant.
The egg drop soup is one of the best you’ll ever taste.
But can you freeze egg drop soup? You may wonder if you can make your egg drop soup at home and then store it.
Yes, you sure can because freezing is one of the best ways to preserve food for the long term.
It’s best to freeze the broth first and then add the eggs later.
It’s always better to separate the egg from the soup because the texture of egg drops (egg white and yolk) will become coarse once frozen.
In this article, we will guide you on how to freeze egg drop soup the right way.
Does Freezing Affect Egg Drop Soup?
It is not possible to freeze egg drop soup directly.
There is no benefit of freezing egg drop soup because it can alter the taste and texture.
Even if you freeze egg drop soup, it will have a bad effect on them.
There are several ways to ruin your soup. Freezing egg drop soup is one of them.
Freezing can cause the texture and taste to change, especially when it comes to egg drop soup.
The best way to make sure that your frozen egg drop soup will remain good as fresh is to separate the eggs from the soup.
This will give you control over the texture and taste of your egg drop soup.
It’s a common misconception that you can store soup in the freezer for a long time.
Of course, it will be very convenient if you can freeze your soup.
But the truth is – the freezing soup will not always bring good and tasty results.
To understand why egg drop soup has such a bad effect on freezing, let’s first look at what makes egg drop soup so special.
Egg drop soup is one of the most popular soups in a Chinese restaurant.
The egg white and yolk give the taste, texture, and color to this classic soup.
But once frozen, they become rubbery and hard. Plus, they may even break down when you thaw the soup.
However, if you freeze egg white and yolk separately from your soup, you will have more control over the texture and taste of your finished product.
Then the broth can be frozen while in the stockpot.
Once it’s frozen, you can add both egg whites and yolks in it to thaw. Then you can make the soup as usual.
How to Freeze Egg Drop Soup?
As mentioned above, the best way to freeze egg drop soup is by separating the egg from the broth.
Once it’s frozen, you can add them into your soup and then reheat them in your usual way.
You can easily make the broth first, freeze it, and then add the egg whites and yolks.
The frozen broth without eggs will be saved up for 6 to 8 months. Make sure to mark the date on the freezer bag.
You can always prepare the broth in a large batch and store it for later use.
How to Thaw and Reheat Frozen Egg Drop Soup?
When you’re ready to make egg drop soup, take the broth out of the freezer and allow it to thaw at room temperature.
You can use a saucepan or microwave to heat your soup slowly.
Keep an eye on it so that there will be no burn or overcooking. Stir the broth in a circular motion, creating a “whirlpool.
” Once it reaches a simmer, stir with the same utensil before carefully adding the whisked eggs into the soup as you continue stirring to create long egg ribbons.
You mustn’t add whole eggs or yolks right away.
If it is done that way, your soup will become rubbery and coagulated once thawed.
Always make sure that the broth is hot before adding it to your egg drops.
How to Tell if Egg Drop Soup is Bad?
Sometimes, you want to enjoy a bowl of hot soup.
If you want to make sure your egg drop soup is okay, there are several ways you can do so.
If your egg drop soup smells bad or has a funny look, it is best not to eat it. These are two signs that show that your soup has gone bad.
You should throw away any soup like this. The rancid smell can also be a good indicator of spoiled soup.
The smell of rancidity will indicate whether or not your soup has spoiled.
Along with the bad smell, you will have to look for other signs as well.
If your egg drop soup looks weird, you should not eat it. It may be spoilt or contaminated with bacteria.
Clear and transparent soups will always be the best ones, but if your soup is cloudy, then something is wrong with it.
If your egg drop soup has turned yellowish or brownish, don’t even think about drinking it.
This is also a sign of spoilage. The yellowish color indicates that your soup has been contaminated with bacteria or gone bad.
In conclusion, egg drop soup is a great Chinese dish to eat with your family and friends.
It is not only delicious but also very affordable.
However, you should make sure that you’re doing everything right when preparing and serving this dish.
This includes proper storage, refrigeration, and freezing.
It’s best to store your egg drop soup in an air-tight container and keep it in the refrigerator for 3 to 4 days.
To freeze the soup, you can separate your broth from the egg whites and yolks frozen separately.
It’s okay to combine them again when you want to thaw and reheat your soup.
- Egg Drop Soup
- Air-tight Containers / Plastic Bags / Zip-loc Bags
- Plastic Wraps
- Label Tape
- Separating the egg from the broth.
- Once it’s frozen, you can add them into your soup and then reheat them in your usual way.
- You can easily make the broth first, freeze it, and then add the egg whites and yolks.