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Soup eggs flour onion

Egg, Flour, and Onion Soup

A really tasty, appetizing soup that's especially good for kids! Make this egg soup for your children and you won't regret it for a second. The sight of a whole, shell-less egg bobbing in their bowl will puzzle them and buy you a few minutes' break from the endless "why?" And the recipe itself isn't hard — well, actually, that's not quite true: it took me eight tries to learn how to slip an egg into the soup so it would cook through whole. But that's a bit of a tangent from the actual cooking.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Eggs

Flour

Onion

Vegetable oil

Salt

Ground black pepper

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

Cooking method

Cooking time: 25 min

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Take a small saucepan — no bigger than 2.5 liters — and pour vegetable oil into the bottom. Set it over the heat and add the flour to the hot oil; fry it until light brown. Chop the onion as finely as you can, add it to the flour, stir, and pour in hot water. Add salt, lemon juice — literally one tablespoon — and a bay leaf. Slip the eggs into the boiling soup one at a time, trying to keep each one intact: carefully crack the shell with a knife and immediately lower the egg's contents into the soup. Do it quickly, but be careful not to get splashed and burned. Cook the eggs until fully done, about 10 minutes. This soup is great for kids, and grown-ups won't turn it down either.