^ "Chinese Soup Recipes - Egg Flower Soup".Lemon and rice are the additional ingredients besides the chicken stock to make avgolemono ( αβγολέμονο), originally a dish from Jewish cuisine. In Cyprus and Greece the egg is beaten and then slowly stirred in the soup so it does not curdle. Simple egg dough dumplings similar to lazy vareniki ( варе́ники) or the Ukrainian halušky ( галушка) are a frequent addition in the southern regions. In Russia, semolina is usually boiled in the chicken stock before the eggs are whisked in for a more substantial result, and flavored with chopped scallion and black pepper.
For children, often simmering milk (optionally with sugar) is used in place of soup. 'poured noodles'), with the egg-flour mixture either poured directly into soup, or into boiling water, then strained and added to a soup or sauce. There is a similar recipe in Polish cuisine ( kluski lane, lit. Spices can be added to the egg-flour mixture according to taste. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. In Austria, egg drop soup ( Eierflockensuppe or Eierflöckchensuppe) is a simple, traditional recipe generally made for very young children or sick people. In Spain, the similar and traditional sopa de ajo ("garlic soup") uses egg whites to thicken the broth in a similar way. In France, tourin, a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made. In Italy, stracciatella, a version made with egg and parmesan cheese, is popular.Īnd Zuppa pavese - Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. One option is to omit the spinach until you’re ready to serve the soup.Mee ka tee is a Laotian red curry and coconut milk egg drop noodle soup. The spinach will not maintain its vibrant green color but the taste won’t be affected. Make ahead: This soup can be kept in the fridge for a couple of days and rewarmed in the microwave or on the stove.For those who need hot sauce on everything, go for it.Add chopped leftover or store-bought rotisserie chicken.Making fluffy, feathery egg strands: It’s very easy as per the instructions, but if you want a visual, here’s a video on adding eggs to the broth.Tip: Finely dicing the vegetables means very little cooking time is needed to make them tender but not mushy. Vegetables: good options are asparagus, bok choy, broccoli, mushrooms, cauliflower, corn, napa cabbage.Several box brands work well though as the vegetables, ginger, soy etc add extra flavor. I often use undiluted chicken broth (such as Campbell’s Broth in the can) so that I can control the amount of water added and not dilute it too much. Obviously vegetarians will use vegetable broth. Which broth to use: Try to get the best/richest broth you can for a flavorful soup.In a vegetarian version, add small diced tofu.For those whose flavor profile need hot sauce on everything, go for it.
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