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Vegetable broth or soup with poached eggs are simple, delicious dishes. They are easy to prepare if you know how to do it right.
Adding eggs to soup: How to do it right
There are different ways to add eggs to soup.
- Some people crack an egg, let it slide into the soup, and stir it in.
- Traditionally, however, eggs are first beaten until frothy on a plate using a whisk. This egg foam is then slowly poured into the soup and stirred into the broth with the whisk.
- It is important that you only add the egg to the soup just before serving. It should not be cooked, but only curdled.
- In order for the egg to flocculate and curdle, the broth or soup must be really hot. However, it must not boil once you have added the egg.
Whole egg in soup: How to do it
If you don’t want egg flakes in your soup, but a whole egg, you have to proceed differently.
Egg threads in soup – how to do it
Long egg threads as a garnish in soup require a little practice.
- First, mix two eggs and four tablespoons of flour with a whisk to form a thick, smooth mixture and season with a little salt and pepper.
- Now use the whisk or a fork to drip this mixture into the boiling soup.
- Turn the whisk evenly to create long egg strands. These look a little like noodles.
- Leave the soup to simmer for a few more minutes so that the egg can set. However, the soup should not be allowed to boil once you have added the egg strands. Otherwise, they will melt.
