Egg soup recipes can be found in Chinese, Polish, Lithuanian cuisine.
It is equally important in what form the egg is added to the soup. Several options to choose from:
- Raw. A couple of minutes before cooking, break the shell directly over the pan and quickly mix the mixture with a fork so that a solid lump does not form, and small flakes spread over the surface.
- Shaken raw. In a separate bowl, whisk with cream, sour cream, soy sauce, then pour.
- Boiled, cut into quarters, halves. It is laid out for decoration, separately in each plate.
- Boiled, grated or finely chopped. Only the yolk, or together with the protein, grind with garlic, spices, pour into the broth.
Tips from housewives for a delicious result:
1) If there is chicken or other poultry, thin noodles among the components, then it is better not to add potatoes; satiety should be in moderation.
2) To reduce calories and add more beauty, pour only raw protein into the pan, which will curdle into thin threads in hot water. And do without meat.
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- Soups
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