Egg soup recipes can be found in Chinese, Polish and Lithuanian cuisine.
Just as important is the form in which the egg is added to the soup. Several options to choose from:
- Raw. A couple of minutes before it's done, crack the shell right over the pot and quickly stir the mixture with a fork so it doesn't form one solid clump but spreads into small flakes across the surface.
- Beaten raw. In a separate bowl, whisk it with cream, sour cream or soy sauce, then pour it in.
- Boiled, cut into quarters or halves. It's placed as a garnish, separately in each bowl.
- Boiled, grated or finely chopped. Grind just the yolk, or the yolk together with the white, with garlic and spices, then stir it into the broth.
Cooks' tips for a delicious result:
1) If the ingredients already include chicken or other poultry, or thin noodles, then it's better not to add potatoes; there should be a sensible balance of heartiness.
2) To cut calories and add more visual appeal, pour only raw egg white into the pot, which will curdle into fine threads in the hot water. And skip the meat.
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