Egg flower soup with garlic and white pepper
Lalkila Kitchen · Eggs · Soups · Contemporary cooking · International influenced
Thin ribbons of egg turn a vegetable stock into a warm light soup. Have the beaten eggs and starch mixture ready before the liquid reaches its final simmer. This archive recipe belongs to the international influences in an everyday kitchen abroad, rather than being labelled a regional Indian tradition.
Ingredients
- 3 eggs, beaten
- 3 cups vegetable stock
- 3 teaspoons soy sauce
- 1 1/2 tablespoons cornflour (cornstarch)
- 1/2 cup cold water
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- Up to 1 tablespoon sugar, optional and to taste
- 1/2 teaspoon ground white pepper
- 1 teaspoon butter
- Salt to taste
Method
- Soften onion and garlic in butter in a saucepan. Add stock, soy sauce, white pepper and optional sugar; bring to a simmer.
- Mix cornflour with the cold water. Stir this slurry again just before adding it gradually to the simmering stock, stirring until thickened and no longer chalky.
- Keep the soup gently simmering. Pour in beaten eggs in a thin stream while stirring slowly to form ribbons.
- Continue cooking until the egg is fully set and the soup reaches at least 71°C/160°F. Taste before adding salt because the stock and soy sauce may already supply it.
Cooking notes
Contains eggs, dairy and soy; soy sauce may contain wheat. A gentle stirring motion gives longer ribbons than vigorous whisking. Adjust thickness with a little extra stock if needed.
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Source and adaptation
Adapted from Egg Flower Soup, Sify Food Egg Recipes in Joseph Paul's approved archive, PDF page 24. Egg-dish temperature: FoodSafety.gov.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.