How to make egg flowers in soup?
- RealMenJulienne Jan 25, 2014 05:07 PM
I just made a pretty awesome hot and sour soup but I screwed up the last step as I always do. When pouring in the beaten egg to make flowers, the egg white clumped up with the other solid ingredient to make unsightly masses in the broth. Other times, the egg dissipates into tiny shreds in the soup. How do you get those perfect egg flowers you see at great Chinese restaurants?
I don't know if I'm doing it right, but I swirl the soup into a whirlpool, stop stirring and then pour a fine stream of beaten egg into the swirling hot soup (pouring the egg halfway between the edge and center of the pot). This seems to keep the egg from clumping as the fine stream of egg cooks in the hot soup.
:) I was making hot and sour soup too. Mine is pretty awesome as well. Fresh winter bamboo shot, coagulated pork blood....etc
I don't claim to be an expert, but you want to lower the heat first. The hotter the soup, the quicker the egg will solidify. You want to have time, so lower the heat. Pour the mixed egg around the pot, especially the edge, not pouring into the same position.
I use the same technique as Antilope and end up with different size shreds of egg, but I looked at some videos, and I'm wondering if this is more of what you're looking for:
She actually turns the heat off, then adds the egg all at once and then waits 30 seconds before stirring. She doesn't have any veggies or other solid ingredients in her soup though. I wonder if that makes a difference.