Eggs, water, chicken stock, mint, sesame oil, DONE. For New York City chef Kyo Pang, these five ingredients are all it takes to craft her ultimate comfort food: egg drop soup. Watch her make this deliciously simple soup in the second installment of our video series in partnership with Eggland’s Best eggs, then make it yourself with the recipe below.

Mint Egg Drop Soup  

Makes 1 serving

¼ cup chicken stock

1 teaspoon soy sauce

2 Eggland’s BestⓇ Cage Free Eggs, divided

6 fresh mint leaves

1 teaspoon toasted sesame oil, divided

Directions:

1. In a medium saucepan combine 1¾ cups water, chicken stock, and soy sauce. Bring to a simmer over medium-high heat. 

2. Into a medium bowl crack 1 egg and beat well with a fork. Turn the heat down to low. Use a spoon to create a vortex in the liquid, and pour the eggs gradually into the saucepan in a thin, steady stream. 

3. Crack the remaining egg into the liquid to poach. Add mint leaves and ½ teaspoon sesame oil. Cook until the egg white is set but the yolk is still soft, 3-4 minutes.

4. Pour remaining ½ teaspoon sesame oil into a serving bowl. Transfer poached egg to bowl and pour broth over it. Serve immediately.