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SOUPS OF LIFE BLOG Do you have a kinder, more adaptable friend in the food world than soup? |
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Egg drop soup | ||||||
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Egg drop soup is a generic name for soups where eggs are added to soups to create flowers. I wonder why it is more popularly known as egg drop soup. Anyone know? Egg drop soup is one of the quickest chinese soups one can make. It is also one of the easiest especially if you are already good at making the egg drop. It is very suitable for busy working people who have very little time to cook but still want a healthy nutritious and visually pleasing soup for dinner. Egg flower woes
Egg flowers are rubbery because they are overcooked. To prevent overcooking, turn off the heat right after dropping the eggs or remove the soup from heat before dropping the egg. Do not worry about under-cooking the eggs. They cook fairly quickly. By the time you serve the soup, they will be just nice. The second most common complaint is clumpy egg flowers instead of light fluffy strands. Actually, there is no right or wrong about the size of the egg flowers. Some like it big and some like it small. Personal preference reigns unless you are entertaining. Having said that, the type of egg drop soup you are making will make the difference. A Cantonese-style egg drop soup will usually have the delicate silky strands. Big flowers For big egg flowers, crack and drop eggs into vigorously boiling soup liquid and let cook for about 30 seconds. You can keep the egg yolks intact or burst them with chopsticks. With this method, you get big flowers with soft boiled yolks and fluffy egg whites. To prevent overcooking, "perform" the egg drop right before serving. Small flowers For small egg flowers, crack the eggs in a bowl and beat to combine the egg yolks and egg whites. Stream the eggs into the soup liquid after removing from heat. Do not be too concerned that you must maintain a steady stream. Experienced Chinese cooks use a pair of chopsticks to create a thin stream of egg to add to the soup. You can use a spoon to stream the beaten egg. Try adding 2 to 3 spoonful and then stir them to break up any clumps. Whether you like big flowers or small flowers, the eggs should be the last item to be added to prevent overcooking. CholesterolSome people are concerned about the cholesterol in eggs, it is okay to remove the yolks and just use the egg whites, especially for thickened soups.Egg whites should not be beaten too vigorously. Just beat to separate any parts that are thick. Clear or thickenedEgg drop soups can be either clear or thickened soups. Different regions in China have their preferences. As mentioned before, thickened soups usually come with small egg flowers.Soup baseI fear I am sounding like a broken record. But I have to say it again. Do not use plain water to make egg drop soups. Always use a soup stock either homemade or store-bought.Common ingredientsIt is fine to have egg drop soup with only egg and chopped spring onions. This is the simplest version.However, there are some common ingredients that go very well with egg flowers, and they are nutritious too. These include dried chinese seaweed, tomato, cream of corn and tofu.
Egg drop soup recipesI'm hungry. Time to cook!Ready? Here are a couple of egg drop soup recipes for your consideration. Egg drop soup recipe with corn Egg drop soup recipe with mushroom and tofu Egg drop soup recipe with crab meat Egg drop soup recipe with tomato and seaweed Egg drop soup recipe with chicken Hot and sour egg drop soup recipe Egg drop soup recipe with seaweed and tofu Egg drop soup recipe with dried seaweed Egg drop soup recipe with tomato Egg drop soup recipe with chicken and egg white |
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