Egg Soup
Egg Soup
A beautiful chicken broth with added eggs and flavour
Ingredients
- 6 cups chicken broth preferably homemade or good quality low-sodium
- 3 large eggs beaten, plus 2-4 extra eggs for frying
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons cold water
- 1 tablespoon soy sauce or to taste
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil for frying eggs
- 2-3 red chilies thinly sliced (adjust to your spice preference)
- 1/4 cup fresh cilantro roughly chopped
- 2 tablespoons fresh green onions scallions, thinly sliced
Instructions
- Prepare the Broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This will help thicken the soup slightly and prevent the eggs from dispersing too much.
- Thicken the Broth: While the broth is simmering, slowly pour in the cornstarch slurry, stirring constantly until the broth slightly thickens. It should coat the back of a spoon. Add the soy sauce and sesame oil. Season with salt and pepper to taste.
- Add the Beaten Eggs: Slowly drizzle the beaten eggs into the simmering broth in a thin stream while continuously stirring the soup in one direction with a fork or chopsticks. This motion creates those beautiful, delicate egg "ribbons."
- Fry the Eggs: While the soup is still simmering, heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully crack the remaining eggs into the hot oil, one at a time, making sure not to overcrowd the pan. Fry until the whites are set and crispy at the edges, and the yolk is still a little runny (or cooked to your preference). Season lightly with salt and pepper.
- Serve: Ladle the hot soup into individual bowls. Carefully place one crispy fried egg on top of each serving. Garnish generously with the sliced red chilies, fresh cilantro, and green onions.
Egg Soup
A beautiful chicken broth with added eggs and flavour
Ingredients
- 6 cups chicken broth preferably homemade or good quality low-sodium
- 3 large eggs beaten, plus 2-4 extra eggs for frying
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons cold water
- 1 tablespoon soy sauce or to taste
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil for frying eggs
- 2-3 red chilies thinly sliced (adjust to your spice preference)
- 1/4 cup fresh cilantro roughly chopped
- 2 tablespoons fresh green onions scallions, thinly sliced
Instructions
- Prepare the Broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This will help thicken the soup slightly and prevent the eggs from dispersing too much.
- Thicken the Broth: While the broth is simmering, slowly pour in the cornstarch slurry, stirring constantly until the broth slightly thickens. It should coat the back of a spoon. Add the soy sauce and sesame oil. Season with salt and pepper to taste.
- Add the Beaten Eggs: Slowly drizzle the beaten eggs into the simmering broth in a thin stream while continuously stirring the soup in one direction with a fork or chopsticks. This motion creates those beautiful, delicate egg “ribbons.”
- Fry the Eggs: While the soup is still simmering, heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully crack the remaining eggs into the hot oil, one at a time, making sure not to overcrowd the pan. Fry until the whites are set and crispy at the edges, and the yolk is still a little runny (or cooked to your preference). Season lightly with salt and pepper.
- Serve: Ladle the hot soup into individual bowls. Carefully place one crispy fried egg on top of each serving. Garnish generously with the sliced red chilies, fresh cilantro, and green onions.