On Tue, 03 Sep 2019 Gary wrote:
>"U.S. Janet B." wrote:
>> there's also stirring a beaten egg into hot broth to create spaetzle
>
>From what I looked up, spaetzle seems to include flour. Just a
>thin batter.
>
>I often stir in a beaten egg to chicken soup at the end. I've
>always known it called, "feathered soup." Martha Stewart calls it
>that too. Anyway, it adds some body and nutrition to your soup. I
>like it.
Works much better if the soup is thickened with a corn starch slurry
before adding the beaten eggs.... I'll typically add 2-3 beaten eggs
to a 3 qt pot of soup. I add a smidge of toasted sesame oil, And to
make it authentic I add fresh ground white pepper... Chinese cookery
doesn't include black pepper. Don't forget the grated ginger root.
There are many names/versions; chicken eggdrop, Chinese cloud soup,
egg flower soup, etc. I cook Chinese soups often, at least once a
week. I like Chicken eggdrop with bok choy, celery, 'shrooms, bean
sprouts, sweet onion, garlic, and whatever veggies are on hand.. some
diced carrot for color. I also like the same soups made with pork
stock... easy to do with inexpensive pork shoulder chops... braise til
falling off the bones tender, and skim off some fat. Jullienne the
meat and add back to the soup. Garnish with sliced diakon radish to
add some crunch.
https://www.allrecipes.com/recipes/1...-stews/?page=2