Content

• Advice
• What you need

Add salt and white pepper. If you want to add sesame oil, you can also add it at the same time.

Continue cooking soup for 1 more minute, then turn off the heat. Turning off the heat will help the eggs achieve the desired "smooth" texture.

Slowly pour the eggs

• Create a "thin" shape of the egg by slowly cutting the eggs into the pan of soup through a fork or chopstick, while stirring constantly with the other hand. You should keep your fork or chopstick 20-25 cm from the surface of the pan.
• To make the eggs look like fibers instead of crumbs, stir the eggs clockwise at a slow, constant and controlled speed. Be careful not to touch the egg too much to avoid clotting, chewy, and less attractive.

Decorate the dish with scallions or stir-fried noodles as the egg thread forms (meaning the dish is fully cooked). Use hot. advertisement

Advice

• Even if you are beating the eggs quickly, you should beat them in one direction to prevent bubbles from forming in the dish.
• If you want to make a thicker egg soup like in a restaurant, you can try: mix 2-3 tablespoons of cornstarch with ½ cup of water. Put the mixture in the soup pot before turning off the heat.
• To make the soup sweeter, you can add the same amount of sugar as white pepper to the soup.
• Try adding peas to make the soup richer and more colorful. Just add 1/2 cup of peas to the soup after adding salt and white pepper. Cook the soup for more than 2 minutes, then continue with the next steps. You can also add carrots in this step, but cook them lightly before adding them to the soup.

What you need

• Pot or deep pan
• Egg stirring fork
• Small bowl of eggs