Scrambled egg soup or egg flower soup has long been a favorite in Chinese restaurants. Many people want to try making their own but are worried about the results. Making a delicious broth and perfectly silky egg strands is difficult. But with a little practice and effort, you too can enjoy homemade scrambled egg soup. The things that need to be prepared are also few and the length of time it takes to cook will not be more than ten minutes. So, this recipe will definitely become one of your favourites.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: for 3 to 4 people
Ingredients
- 4 cups (950 ml) vegetable or chicken stock
- 2 eggs, beaten
- 1-2 spring onions, chopped (optional)
- 1/4 tsp white pepper (optional)
- Salt or low-sodium soy sauce to taste (optional)
- 2-3 tsp olive oil (optional)
Step
Step 1. Bring the broth to a boil
You can do this in a pot or pan. Use whatever tool you prefer, as neither pots nor pans will change the final result.
Step 2. Stir in the salt and white pepper
This is also a good time to add olive oil, if you really want to use it.
Step 3. Cook the soup for a few more minutes then turn off the heat
Turning off the heat will give the eggs a silky texture.
Step 4. Slowly pour in the eggs
- Make the egg look "grated" by slowly dipping the egg into the soup through a fork or chopstick while continuing to stir the soup with the other hand. The fork/chopstick should be held about 20 to 25 cm above the pot.
- To make the eggs look like ribbons instead of a grater, beat the eggs in a slow, steady, controlled clockwise direction. Don't over-drill the eggs as this will make them lumpy, unattractive, and rubbery.
Step 5. Once the egg soup has formed (meaning the eggs are completely cooked), garnish with spring onions or chow mein noodles
Serve hot.
Tips
- Even if you are whisking the eggs rapidly, you should keep the whisking motion light to prevent bubbles from forming in the egg soup.
- For a thicker restaurant-style soup, mix about two or three tablespoons of starch with cup of water. Add this mixture to the soup before turning off the heat.
- For a softer, sweeter soup, substitute the white pepper for sugar, in equal proportions.
- Add peas to the soup for a richer taste and color. Just add cup of frozen peas to the soup after you've added salt and white pepper. Cook the soup for about two minutes, then continue with the next step. Carrots can also be added at this step, but the carrots should be half cooked.
