How long does egg drop soup last? Egg Drop Soup is a chicken broth-based Chinese soup packed with protein and very low in calories.
It is often thickened with condiments such as tofu, and cornstarch, and seasoned with ginger, green onions, soy sauce, and finely chopped scallions.
As its English name suggests, egg drop soup is made by dropping a raw egg into hot soup.
Whereas its Chinese name “Dàn Huā ” is directly translated as egg flower soup.
This is because the egg creates small and large swirls in the soup in a flower-like pattern
So, how long does egg drop soup last in the fridge?
Just like your normal soups, it is best to only keep egg drop soups in the fridge for 3 to 4 days at a constant temperature.
Put it in a container that has a nice fitting lid that closes tightly.
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Can Egg Drop Soup Go Bad?
Yes. Egg drop soup can go bad, a funny look and bad smell are two signs that show that the soup has gone bad
Is Egg Drop Soup Raw Eggs?
No egg drop soup isn’t raw egg
This is because the eggs are cooked within a couple of minutes of being in the boiling liquid, which gives them the ‘ribbon’ texture.
Can You Eat Egg Drop Soup Cold?
Egg drop soup is always best served and eaten hot
This is because the creamy texture can become a bit foamy after storage and the egg will become a bit rubbery.
Can You Freeze Egg Drop Soup?
No, freezing egg drop soup is not recommended as the egg flowers will develop an unpleasant texture when frozen and reheated.
You can only freeze the broth if you have leftovers then add a fresh raw egg to it when reheating.
Is Egg Drop Soup Healthy?
Yes. Egg drop soup is very low calorie and packed with protein and a good dose of vitamin C which boosts the immune system and helps prevent infections.
It also keeps the skin, teeth, and bones healthy.
7 Best Substitutes For Egg Drop Soup
Egg drop soup is incredibly healthy and easy, making them a popular food for many,
But due to various reasons like egg allergies, personal health, environmental, or ethical reasons, some people may need to avoid the soup.
Fortunately, there are plenty of Alternatives to try.
1. Bird’s Nest Soup
Dating back more than a thousand years, all the way to the Tang Dynasty era, circa 700 CE,
Consuming bird nests often called the caviar of the East is a tradition in China.
Back then, bird nests were a delicacy reserved only for the aristocracy but presently this exquisite delicacy has been found in many Asian cuisines.
It is believed that the only woman who ever ruled China ( Empress Wu Zetian ) used to rely on its anti-aging and restorative properties which were often found on the imperial menu.
In places like Hong Kong, the price of bird nests reaches up to $10,000 for a single kilogram,
This is because there the demand for bird nests to make the highly nutritious bird’s nest soup often outweighs the supply.
2. Luosifen (Snail Noodles)
Luosifen is a dish consisting of rice noodles, snail-based broth, and an array of additional ingredients,
Typically including peanuts, green vegetables, pickled bamboo shoots, and tofu skins.
The hot and spicy taste comes from the sizable amount of chili oil that is added to the finished soup at the end
As well as an elaborate concoction of herbs and spices that are used to make the broth.
Luosifen is rarely served in restaurants and is typically sold by street vendors with each place having its secret recipe.
Of recent in numerous Chinese cities and abroad, more people have taken delight in building specialized Luosifen restaurants.
3. Shark Fin Soup
This controversial soup with Chinese origins is made with shark fins and flavored with chicken or any other type of stock.
Shark fin has a slightly neutral flavor, and is primarily used in the dish to add texture.
It is believed that the first person to make shark fin soup was an emperor who wanted to show off his power, wealth, and generosity to his guests during the time of the Sung Dynasty.
Because of that, preparing and serving this expensive dish is now considered a sign of respect in Chinese culture.
The soup is also a part of the Big 4, dishes that represent health and prosperity which are usually reserved for special occasions.
The other 3 are abalone, sea cucumber, and fish maw.
4. Guo Qiao mi xian (Crossing-the-Bridge Noodles )
Guo Qiao mi xian a specialty of Yunnan cuisine is a rice noodle soup that consists of rice noodles, vegetables, sliced meat, and chicken soup,
As well as some additional seasoning and garnishing ingredients.
Over a century ago that this dish originated from Mengzi County, and its peculiar mode of preparation remains the same.
A platter with sliced ingredients, a bowl of rice noodles, and a bowl of hot soup are brought to the table where the dish is assembled and cooked to make Guo Qiao mi xian.
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5. Winter Melon Soup (dong gua)
Winter melon soup is a classic dish of Cantonese cuisine, popular throughout Southeastern Asia.
Although winter melons ripen in summer, they can be stored for up to a year due to their long shelf life.
This gourd is one of the few vegetables available during the winter season and it is particularly prized for its detoxifying, restorative, immunity-boosting, and diuretic properties.
Even though the delicate flesh of winter melon has no distinct flavor of its own,
The velvety, almost translucent cubes can easily take on the rich flavors of chicken broth or pork used in the preparation of the soup.
6. Tomato and Egg Soup:
The nourishing tomato and egg soup is a variety of egg flower soup (dan Hua tang).
This classic Chinese comfort dish is made with green onions simmered in a flavorful pork broth and coarsely chopped tomatoes with eggs stirred into it towards the end of cooking.
The soup is often flavored with fish sauce or Zha Cai (Chinese pickled mustard greens), which add a lot of tang and saltiness to each spoonful.
Tomato and egg soup is a light, refreshing soup that is served after a meal.
Especially after a heavy, greasy one, and it tastes just as good in a cold or hot state
7. Hot and Sour Soup:
Originating from either Beijing or Sichuan in China,
hot and sour soup is a classic meal that is suitable for most weather conditions and every occasion.
It primarily contains ingredients such as pork blood-flavored broth, day lily buds, tofu, bamboo shoots, and wood ear fungus.
The sour flavor comes from vinegar while the use of red or white peppers achieves the hotness.
Hot and sour soup is commonly consumed as a hangover cure or after a big meal
It is also said that the soup is a great choice for giving a boost to one’s appetite.
What To Do With Leftover Egg Drop Soup?
Store your leftover egg drop soup correctly in the fridge and use it within 3 to 4 days of storage.
Storing the broth alone is the best then you can add fresh eggs and garnishes when you are reheating,
But the combined soup also keeps fine too in the refrigerator.
How To Store Egg Drop Soup
After your egg drop soup must have cooled down,
Transfer it into an airtight container and store it in the fridge for 3 to 4 days.
Do not store your egg drop soup in the freezer as this will cause the egg flower to become rubbery after thawing and reheating.
How To Reconstitute Egg Drop Soup
If you have a big pot of soup in your fridge, you might already know by now that unlike most soups egg drop to doesn’t get better with time,
Instead, the texture becomes unpleasant.
So to reconstitute it, while reheating, add fresh eggs and garnishes to the soup.
What To Add To Egg Drop Soup?
While making your soup, you can add vegetables like corn kernels and mushrooms.
Egg Drop Soup would also be delicious when peas, bell peppers, zucchini, bok choy, broccoli, edamame, spinach, and a lot more are added to it.
After the cornstarch dissolves, you can stir tomatoes into the Egg Drop Soup before you bring it to a boil
Why Is Restaurant Egg Drop Soup So Yellow?
Restaurants make use of Tumeric or yellow food coloring to give the egg drop soup that rich yellow color.
You can also add this to your homemade soup if you want.
How To Tell If Egg Drop Soup Has Gone Bad
If your egg drop soup has turned yellowish or brownish,
That is a sign of spoilage due to contamination from bacteria or other natural contaminants.
Once you notice this don’t even think about drinking the soup.
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Conclusion
Egg drop casserole is a staple at Chinese restaurants across the United States that is primarily made with veggie broth or lightly-seasoned chicken,
Filled with delicious egg ribbons created by whisking raw eggs into the simmering broth.
The soup is best eaten right after it is made as the texture won’t remain the same when reheated.