Chinese Egg Soup Recipes

Steps:

• Bring chicken broth and peas to a boil in a large saucepan.
• Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

Steps:

• Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

Steps:

• Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

Steps:

• In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• Simmer for 7 minutes.
• Add scallions and let simmer for 4 minutes to soften.
• While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
• Stir in the same direction for 1 minute.
• Make a slurry by combining the cornstarch and water.
• Add slurry to soup and stir and let soup thicken.
• About 2 minutes. Enjoy!

Steps:

• Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles, and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.
• Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.
• Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

Steps:

• Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

Steps:

• In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
• Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
• Combine the cornstarch with the cold water and mix well (no lumps).
• Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
• Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
• Remove pan from heat and add the sliced scallions to the soup.
• Serve the soup immediately, stirring the pot before each serving is dished.
• Enjoy!