Add Eggs To A Hot Stock

[Mama Mangia]

Add Eggs To A Hot Stock


Eggs added too quickly to a hot soup will curdle instead of thickening the broth. To avoid curdling, the eggs must first be tempered by mixing in a little warm broth, then the egg mixture may be safely stirred into the soup.

[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?

[ButtrflyDreams]

Hmmm...Thanks for letting me know how to add eggs to soup. I never knew how to do that correctly.

[pinkperson]

I never knew there's a proper way to add eggs to soups too. I never even knew that eggs are added to soup TO THICKEN IT. I grew up thinking that eggs are added to soups just the same as chicken or any kind of meat can be added to soup. So I don't mind eating curdled eggs in a soup.

[clara]

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.

I usually do that when cooking instant noodles. I add an egg to thicken it and it gives additional flavor to the soup.

It's interesting that you use eggs to thicken broth. I thought you'd use flour?

I'm not sure about flour. I use cornstarch to thicken the broth in making chopsuey.

[simcooks]

I usually do that when cooking instant noodles. I add an egg to thicken it and it gives additional flavor to the soup.

I'm not sure about flour. I use cornstarch to thicken the broth in making chopsuey.

Cornstarch is the same as cornflour. I typically use that to thicken up gravy too. I see in Food Network that most of the cooks there use all-purpose flour as the thickening agent.

[clara]

Cornstarch is the same as cornflour. I typically use that to thicken up gravy too. I see in Food Network that most of the cooks there use all-purpose flour as the thickening agent.

That's what I thought you were saying, the all-purpose flour. I never used it as a thickening agent. I didn't know that it can be used too, that is new to me and I'm gonna try that some time.

[Barkely]

Wow, I love all the new things I am learning in this forum. I have never used eggs to thicken soup, but what a great idea. I have always used flour to thicken gravy, or soup. When I make potato soup or clam chowder I use the potatoes to thicken the soup. I just mash some of them up and it makes a great thickener.

[aeiou]

Thanks Barkely and Mama for sharing your suggestions on thickening soup with eggs and mashed potatoes. I did not know you could use these items to thicken soups. I always used flour or cornstarch and water to thicken soups, gravies, etc. I have used egg in soup stock to make egg drop soup.

[cookingmasterboi]

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?

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.