Content

• Ingredients
• To step
• Tips
• Necessities

Egg soup, also called egg flour soup, is a popular dish in Chinese restaurants. Many people want to make it at home too, but are afraid it will fail. Creating a delicious broth and the perfect, silky strings of egg is quite a challenge, but with a little practice and effort, you can make a fantastic egg soup too. The preparation is minimal, and the cooking time no more than ten minutes, so this recipe is sure to become one of your favorites.

Ingredients

• 950 ml vegetable or chicken stock
• 2 eggs, lightly beaten
• 1-2 spring onions, finely chopped (optional)
• 1/4 teaspoon white pepper (optional)
• Salt or soy sauce to taste (optional)
• 2-3 teaspoons sesame oil (optional)

To step

1. Garnish your soup with spring onion or noodles once the eggs have set (meaning they are fully cooked). Serve the soup when it is hot.

Tips

• Even if you are stirring the eggs very quickly, keep the movement light. Then you avoid getting too much air in the soup.
• If you want a thick, thickened soup, here's what you can do: mix about 2-3 tablespoons of cornstarch with 1/2 cup of water. Add this to the soup before turning off the heat.
• For a milder, sweeter soup, you can use the same amount of sugar instead of white pepper.
• Try adding peas to this soup for some extra flavor and color. Simply add half a cup of frozen peas to the soup if you add salt and white pepper. Then let the soup cook for two minutes and then move on to the next step.You can also add carrots, but they should be almost done before you add them.

Necessities

• Wok or deep pan
• Fork to stir the eggs
• Small bowl to beat in the eggs