I’m sure Egg Drop soup is very common to most of you. Egg Drop Soup ( traditional: 蛋花汤 “dan hua tang” literally “egg flower soup”) is a Chinese Soup of wispy beaten eggs in boiled chicken broth. The finished soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. You may like to check on my Tomato Egg Drop Soup recipe here.
Why not try something a little different making Egg Drop into a sweet dessert. Make it into Egg Drop Agar Agar Jelly to beat the scorching hot weather to cool down our body. As agar agar powder is tasteless and egg drop is rather bland, I added 4 pieces pandan leaves to boil with the agar agar liquid to lend a unique taste and aroma to the dessert.
Why not try something a little different making Egg Drop into a sweet dessert. Make it into Egg Drop Agar Agar Jelly to beat the scorching hot weather to cool down our body. As agar agar powder is tasteless and egg drop is rather bland, I added 4 pieces pandan leaves to boil with the agar agar liquid to lend a unique taste and aroma to the dessert.
Egg Drop Agar Agar Jelly
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 950ml water
- 50ml fresh milk
- 160g caster sugar or to taste
- 10g agar agar powder (1 packet)
- 1 egg, lightly beaten
- 1-2 drops of rose pink colouring
- 4 pandan leaves, knotted
Instructions
- Place the milk, sugar and agar agar powder into a small pot together with pandan leaves. Using a hand whisk to stir well mixture at medium low heat to boil. Keep stirring until the sugar dissolved. Lower heat and continue to stir mixture for another minute (discard pandan leaves).
- Measure about 150ml plain agar agar liquid into a measuring cup and combine with milk, stir well. Pour into mould or serving cups. Place in the fridge to chill for 10 minutes.
- Bring the remaining agar agar liquid to boil and drop of rose pink colouring, stir well. Slowly stream in beaten egg into the boiling liquid and stirring with a fork in one direction.
- Take the set jelly mould out from fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the egg drop liquid on top.
- Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.
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I used this fluted savarin pan (silicone mould) from Sarah-Jane(her blog) to make this pretty jelly. You may like to check the new stocks from SiliconeMoulds.com.
Enjoy!