蛋花汤是中餐常见汤品，将鸡蛋打成蛋花后浇入汤中，加上调味料和葱花而成，便宜好做而普及。

Egg drop soup (traditional: 蛋 花 湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different European countries and Japan.