A good and simple recipe for Chinese egg drop soup requires mixing 4 cups of boiling chicken broth with 2 lightly beaten eggs in a way that causes the eggs to become shredded or long strings of protein. The secret to creating the flower-like look lies in stirring eggs properly.
Egg drop soup, commonly known as egg flower soup, begins with boiling 4 cups of broth, according to the recipe at About.com. Add 1/4 teaspoon of white pepper and salt to taste, and keep the broth at boiling temperature for one minute before slowly adding in the eggs one at a time. Add the eggs slowly and steadily, and stir quickly to create shredded eggs or slowly to create a ribbon design in the soup as the eggs cook. Allow the eggs to cook for an additional minute after adding all four to ensure doneness. The About.com recipe suggests garnishing with onions to further enhance the flavor.
Emeril Legasse offers a variation of the recipe that adds spinach and shiitake mushrooms to create a heartier dish with a greater variety of flavors. He suggests using a fork or chopsticks to manipulate the eggs as they enter the hot broth. Add cornstarch to thicken the soup as desired.