How to make egg drop soup
Here's a nice tutorial from The Kitchn: http://www.thekitchn.com...
Start with very hot stock, and add egg in a very thin stream and slowly. That will result in tendrils of cooked egg in your soup, rather than clumps
Sam is a trusted home cook.
First you sneak up behind the egg while it's carrying soup and yell SURPRISE!
Seriously the trick is have the stock slightly thickened with corn starts. Only LIGHTLY beat the eggs don't whip them. You should have some yolk bits in there. Then stir the very rapidly with one hand and drizzle in the egg---I use a small soup bowl with a couple of chopstick I can hold with my thumb so it drizzle into falling in in one clump. stiring rapidly is a key...sometimes it helps to have extra pare of hands to stir while adding the eggs.
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.