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 Posted By: simcooks 
Dec 31  # 6 of 10
Quote clara wrote:
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.
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 Posted By: clara 
Dec 31  # 7 of 10
Quote simcooks wrote:
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.:)
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 Posted By: Barkely 
Jan 2  # 8 of 10
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.
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 Posted By: aeiou 
Jan 6  # 9 of 10
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.
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 Posted By: cookingmasterboi 
Jan 13  # 10 of 10
Quote simcooks wrote:
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. :D