Cracking an egg into soup
I'm a big sucker for cracking a whole egg into a bowl of hot soup and just letting it sit for a moment before digging in.
The whites set just on this side of being jiggly, and the yolk is still runny but nice and warm.
And the whole bowl of soup takes on a whole new dimension -- denser, even a bit creamy -- and for some reason the flavors also seem just a bit more balanced and robust.
I do this all the time with ...
... Chinese "Sour & Hot" Soup
... Tomato Soup (sort of a soup version of Eggs in Purgatory)
... Corn chowder
... Split pea soup
But I'm always looking for new ideas.
Do you do this? And if so, what soups do you use?
I don't don' t for soups.....but I put egg yolks into my white cream pasta sauce.....on top in a formed well.
EDIT: Actually, when I come home late at night and do not want to go into a full production for a meal....I make ramen soup with a soft poached egg. After the soup is gone, I mix the broken egg into the noodles....same idea as the pasta
I do this with the broth from a fondue after I am done fonduing. I do cook the eggs till poached. You could throw in some noodles first, and then the egg.
I add an egg to hot and sour, which is a my favorite soup when I feel under the weather; clears the sinuses and eliminates the aches and pains of flu. Sometimes I beat the egg first, sometimes I just crack it and let it poach in the soup. I also like a poached egg in a cup of vegetable soup, anything with greens, broccoli, spinach, kale, chard or beet tops. Eggs and greens fit nicely, the lean greens and the rich fat of the yolk are comforting and healing.