Whitney's Egg Flower Soup

Whitney's Egg Flower Soup

Whitney L 5

"Traditional Chinese egg flower soup with a secret ingredient that makes it divine."


15 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
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Your rating



  1. 8 Ratings


Love the secret ingredient – peas. I now make this regularly, but do a couple of things differently - personal preference. I use 1 egg plus 2 egg whites, 2 scallions instead of 1. I also add...

It's an okay recipe. I didn't like the sesame oil. Otherwise it was a nice meal.

Delicious and perfect. I just added a bit of soy sauce at the end. Thank you!

This soup is fantastic! I did take some of the suggestions and added a bit of soy and extra green onions as well as egg white. I also put a little chili sauce in my own bowl for a little kick. M...

I like this recipe. For my taste I had to season it up a little more but all in all it's a very good recipe. I added more pepper, a bit of garlic salt more green onion and just a bit of diced (v...

I loved this! I would give it 6 stars, but the men didn't like it as much. They like the thick bulky soups better.

Delicious soup with a bit of low sodium soy sauce added in.