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Egg Drop Soup Recipe

4 stars - based on 3 reviews
| 3 Reviews

It’s Asian appeal and comfort food rolled into one... and easy to make!

Servings: 4

Active time: 10 minutes

Total time:


  • 6 c reduced-sodium, fat free chicken broth
  • 1 tsp reduced-sodium soy sauce
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c raw spinach, cleaned and thinly sliced
  • 1 green onion, thinly sliced
  • white pepper to taste


  1. In large saucepan or Dutch oven, bring broth and soy sauce to boil; reduce heat to simmer. 
  2. Lightly beat eggs, then pour eggs in slow steady stream into simmering broth while stirring constantly with spoon (stir in same direction).
  3. Add spinach, green onion, and white pepper, to taste. Heat through.

by JennyG65 on 06/13/12
This recipe is stupendously easy. I used two more eggs than the recipe called for. This is an easy way to get protein into your diet and another family hit!

no rating by lovesafeeggs on 11/13/11
I was really happy to find this recipe tonight. I didn't have the exact ingredients so I substituted ingredients that were close enough and it was delicious. The sell by date on my Safest Choice eggs was Oct 1st, but I could still use them since they are good for 6-8weeks after that date. I used diced purple onions instead of green, course ground black pepper instead of white, vegetable bullion cubes instead of chicken broth and packaged salad mix instead of spinach. Awesome! I cut the water in half and used the same amount of everything else. Easy and quick to make and the ingredients are easy to substitute. Bon Appetit!

by dolly on 08/08/11
equally tasty, but prettier with ruffled chiffonade Napa cabbage.

Nutrition Facts

Serving Size (1 1/2 cups)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 64
Total Fat 2g (3% DV)
Saturated Fat 1g (5% DV)
Cholesterol 108mg (36% DV)
Sodium 911mg (38% DV)
2g (1% DV)
Protein 8g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.