התמונה להמחשה בלבדQuick and Silky Egg Flower Soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic Asian creation combining a velvety silk texture with the deep, comforting flavours of rich chicken stock and aromatic sesame oil. This soup is defined by its lightness, making it an ideal warming starter or accompaniment, where delicate egg ribbons provide a refined precision for the enthusiast seeking simplicity at its finest.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1In a measuring cup or small bowl, beat the eggs until smooth and set aside.
- 2In another small bowl, mix the cornflour with cold water until fully dissolved and set aside.
- 3Add the chicken stock and spring onions whites to a medium pot and mix until evenly combined. Cover and bring to a boil over medium-high heat.
- 4
Chef tips
Keep the liquid at a gentle simmer rather than a hard boil, stirring from the base when directed. Check the final texture before adjusting only the seasoning already listed in the recipe.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic Asian creation combining a velvety silk texture with the deep, comforting flavours of rich chicken stock and aromatic sesame oil. This soup is defined by its lightness, making it an ideal warming starter or accompaniment, where delicate egg ribbons provide a refined precision for the enthusiast seeking simplicity at its finest.