Soup eggs flour onion

Very tasty and appetizing soup is especially recommended for kids! Prepare egg soup for your children and you will not regret it for a minute. The fact that they have a whole egg without a shell floating in their plate will puzzle them and give you a few minutes of respite from the eternal "why?". And the recipe itself is not difficult, although no, it's not true, I only learned on the 8th attempt to pour an egg into the soup so that it is then completely cooked. But all this is a lyrical digression from the cooking process.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Eggs

Flour

Onion

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Lemon juice

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 43 % 13 g

Carbohydrates 27 % 8 g

185 kcal

GI: 38 / 0 / 63

Step-by-step cooking

Cooking time: 25 min

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Take a small saucepan, no more than two and a half liters and pour vegetable oil on the bottom. We put it on the fire and pour flour into the heated oil. It should be fried until light brown. Cut the onion as finely as we can and add it to the flour, mix and pour hot water. Salt, add lemon juice, literally one tablespoon and bay leaf. Pour the eggs into the boiling soup, trying not to break its integrity, for this we carefully break the eggshell with a knife and immediately lower the contents of the egg into the soup. We do it quickly, but try not to get burned by splashes.
It is necessary to cook their eggs until they are fully cooked, this is about 10 minutes. This soup is good for baby food, but adults will not refuse to try it.