Egg-drop finishing

蛋花dan hua

Swirl beaten egg into hot liquid for silken ribbons.

Brief reference for now — not yet in the full step-by-step lesson format.

Thin egg ribbons forming in a swirling, clear hot soup as beaten egg is poured in.

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Before you start

Recipes using this method often take about 1 minutes — treat that as a rough reference; amounts and equipment set the real time.

Feathered ribbons suspended; broth stays clear, not cloudy.