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–+ servings
Upland bird egg drop soup sits on a table.

Upland Bird Egg Drop Soup

Jack Hennessy
Inspired by a family tradition and classic Christmas movie, this egg drop soup is great for the holidays.
5 from 1 vote
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Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 515 kcal

Ingredients
  

  • 1 pound white-flesh upland bird meat
  • 1/4 cup black peppercorns
  • 4 large cloves fresh garlic
  • 48 oz chicken stock portioned
  • 5 eggs lightly beaten
  • 1 tsp kosher salt
  • 1/4 tsp sesame oil
  • 1/2 tsp white sugar
  • 1/2 tsp white pepper
  • 1/2 tsp turmeric
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • Fresh scallions sliced for garnish
  • Olive oil

Instructions
 

  • In a large pot, poach upland meat (I used pheasant breasts) in 24 ounces chicken stock with black peppercorns and smashed garlic cloves for 1 hour. The chicken stock should be just below simmering (you don’t want it simmering as that is too high of heat).
  • Once the meat can be shredded by hand (could be less than 1 hour), remove it from the chicken stock and place it on a cutting board. Let it cool for 5 minutes before shredding. Once shredded, set the meat aside.
  • Strain liquids through a sieve and paper napkin or coffee filter to remove peppercorns, garlic, and any other bits. Add liquids back to the large pot, along with 24 ounces more chicken stock, hand-shredded meat, 1 teaspoon kosher salt, 1/4 teaspoon sesame oil, 1/2 teaspoon white sugar, 1/2 teaspoon white pepper, and 1/2 teaspoon turmeric.
  • For 20 minutes, allow a very low simmer. While soup simmers, make a corn-starch slurry by combining 3 tablespoons of corn starch with 1/4 cup cold water in a bowl and mix. Add slurry to the pot and stir in to thicken the soup.
  • Crack 5 eggs into a medium bowl and barely whisk. I stab the egg mix with fork tines, with the occasional wrist flick.
  • Turn heat down (likely to medium-low) so soup is barely below a simmer (but not simmering at all). When at this temperature, very slowly drizzle in the egg and stir into soup with a ladle to produce egg flowers (but not curdle eggs).
  • Turn heat to low while you cut fresh scallions for garnish.
  • Ladle soup into bowls and garnish with sliced scallions. 

Nutrition

Calories: 515kcalCarbohydrates: 29gProtein: 38gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 300mgSodium: 1229mgPotassium: 863mgFiber: 4gSugar: 6gVitamin A: 547IUVitamin C: 4mgCalcium: 126mgIron: 4mg
Keyword Soup, upland game birds
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