How to make thin egg drops and how to make egg drop soup look good

Tomato and egg soup is a simple and delicious dish. It is simple indeed because the ingredients are simple and it does not take a long time to make, but the egg soup is the essence of it. The soup will be both beautiful and delicious only if the egg drops are beaten well. How to beat the egg drops in a lot and thin layers, and how to make the egg drops bloom in the soup like white fungus? Learn from the editor and go home to make a delicious egg drop soup!

How to make thin egg yolks?

1. If you want to make more and thinner egg flowers, you should put the egg liquid in a spiral shape after turning off the heat, and pour the egg liquid down along the back of the spatula in a circle. The egg liquid will spread on the surface of the soup at this time;

2. Before pouring in the egg liquid, we also need to add an appropriate amount of water starch to the soup to thicken it. With this thin layer of starch in the soup, the egg liquid we put in will not sink to the bottom;

3. I used to have a misunderstanding that the egg liquid should be put into boiling water, but the reality is the opposite. If the egg liquid is put into boiling water, the egg liquid will become old immediately after entering the pot, making it difficult to make plenty of thin scrambled eggs. Therefore, we need to turn off the heat or use medium or low heat, slowly put in the egg liquid, and pour it into the soup in circles. The most important thing is not to pour the egg liquid into the same position in the soup.

How to make good egg drop soup

This is a question of operating skills. When pouring the egg liquid into the pot, you must pour it slowly and clockwise. Do not pour it all at once. If the egg liquid cannot solidify quickly, it will be dispersed and become egg flocs. After boiling, it will become broken slag. Pour it into the pot clockwise without interruption until all the egg liquid is poured. The solidified egg liquid is connected together, which looks very beautiful, just like soaked white fungus.

What are the secrets to beating eggs?

1. After beating the eggs into the bowl, be sure to stir them evenly so that the egg white and yolk can be fully integrated together. Otherwise, the egg yolk is too dense and will sink to the bottom of the pot. In this way, you won’t be able to make a thin and beautiful egg soup.

2. When the egg liquid is put into the pot, the water should be fully boiled and the water temperature should be sufficient to make the egg liquid solidify quickly.

3. After putting the egg liquid into the pot, do not stir it first. Often, the egg drops in the egg soup are not big enough or enough because when the egg liquid is just put into the pot, you are afraid that it will stick to the pot, so you are anxious to stir it. At this time, the egg liquid has not fully solidified, and it will all turn into crumbs when stirred.