HELP with the egg drop in Egg Flower soup, Hot Sour soup
I can't get the egg drop right
When I have these soups at a restaurant, the soup is clear with distinct strands of egg
When I try it, the egg breaks up and becomes a cloudy mess.
Here's what I've tried: Scramble the eggs. Get the soup really hot. Trickle the scrambled egg mixture with a spoon.
I've tried swirling the soup so that the egg is swept away. I've tried lowering the temp so that there's no bubbling. I've practiced doing it separately in plain water with a dash of vinegar.
I can't get it right. The egg either sinks to the bottom and becomes large clumps or it becomes fine fine pieces that makes the broth cloudy. How do it get it so there's nice ribbons of egg without clouding the soup? Any tips and suggestions would be much appreciated!
Whisk the eggs with a bit of cornstarch slurry (just reserve a bit of the cornstarch used to make the soup).
Add the eggs only after the soup is done. Turn off the heat, swirl the soup with a spoon or chopsticks and the slowly drizzle in the eggs. Cover for a minute or two and serve immediately.
Slowly, very slowly, add the thoroughly, just whisked eggs to the soup mixture at a roiling boil, then turn off heat.