Egg soup - 206 cooking recipes

Recipes for egg soup can be found in Chinese, Polish, and Lithuanian cuisine. Equally important is the form in which the egg is added to the soup. Several options to choose from: - Raw. A couple of minutes before it’s ready, break the shells directly over the pan and quickly stir the mixture with a fork so that a solid lump does not form and small flakes spread over the surface. - Shaked raw. In a separate bowl, beat with cream, sour cream, soy sauce, then pour. - Boiled, cut into quarters, halves. Place for decoration, separately on each plate. - Boiled, grated or finely chopped. Grind the yolk alone, or together with the white, with garlic and spices, and pour into the broth. Tips from housewives for a tasty result: 1) If the ingredients include chicken or other poultry, thin noodles, then it is better not to add potatoes - there should be enough satiety. 2) To reduce calories and add more beauty, pour only raw protein into the pan, which will curl into thin strings in hot water. And do without meat.