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.

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?

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

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.

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.