Quote:
Originally Posted by simcooks
There is a Chinese soup called "Egg Soup"
Beaten eggs can be added to any soup flavored with pork, chicken, crab, shrimp, or even just vegetables. The trick is to gently pour the beaten eggs into the soup and use a fork to stir the in one direction until the eggs form thin streams or ribbons.
It's interesting that you use eggs to thicken broth. I thought you'd use flour?
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Ha! I've always used eggs the way you do, but sometimes I'd come across the problem of thickening my soup instead of making egg ribbons. Funny how I used to consider
that the problem.
