Why did my eggs turn into little bits instead of ribbons?
Usually the broth was not moving in a smooth swirl, the heat was too high, or the eggs went in too fast. Keep the soup at a gentle simmer, stir in one direction to create a vortex, then drizzle the beaten eggs in a thin stream. Stop stirring as soon as the eggs are in so the ribbons can set.
Do I have to use cornstarch?
No, but it helps a lot. A lightly thickened broth grabs the egg and forms ribbons instead of dispersing. If skipping, use slightly less broth or add an extra egg for body.
How do I make it taste more like my favorite Chinese restaurant?
Use a good chicken stock, add white pepper if you have it, and finish with a few drops of toasted sesame oil. For that classic golden color, add a tiny pinch of turmeric (it is subtle). If you use it, a small pinch of MSG or a little chicken bouillon can also give it that takeout-style savory pop.
Can I make it vegetarian?
Yes. Use vegetable broth and bump the savoriness with a little soy sauce. If you have it, a small spoonful of miso stirred in off-heat is amazing. Just taste first since miso + soy can get salty fast.
What proteins or add-ins work best?
Keep it simple: shredded rotisserie chicken, thawed frozen corn, peas, sliced mushrooms, or a handful of baby spinach stirred in at the end.
