Duck Egg Drop Soup
March 2, 2026 • 0 comments
This velvety egg drop soup takes a delicious turn with pastured duck eggs, whose rich yolks create silkier ribbons and a deeper, more complex flavor than their chicken counterparts. A gently simmered broth, seasoned with ginger, garlic and pepper, becomes the perfect canvas for those glossy, slow-swirled threads of egg. It's a simple bowl elevated by one outstanding ingredient: eggs from ducks that roam freely and eat well, and you can taste every bit of that difference.
- Cook Time:
- Servings: 4
Ingredients
- (6) 1 dozen - Duck Eggs
- (6 cups) 1 quart - Beef Bone Broth (Glass)
- (2 Tablespoons) 1lb Raw Salted A2/A2 Butter
- (1/2 teaspoon) Fine Pink Himalayan Salt, 1lb
- (1 Tablespoon, grated or thinly sliced) Ginger (1lb)
- (1 stalk- thinly sliced) Green Onions
- (1/2 teaspoon) Ground Black Pepper
Directions
- Bring the broth to a gentle simmer over medium heat. Add ginger and garlic and let simmer for 5–10 minutes to infuse.
- Lower the heat so the broth is just barely bubbling.
- Crack the duck eggs into a bowl and whisk gently until just combined (don’t over-whisk).
- Slowly drizzle the eggs into the hot broth while stirring gently in one direction with a spoon or chopsticks to create soft ribbons.
- Add butter for richness. Season lightly with white pepper or black pepper and adjust salt if needed.
- Simmer for another 1–2 minutes until the eggs are just set.
- Serve immediately while hot.
This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!
You can check him out here: https://www.instagram.com/baro...
