John Myers
Chinese Egg Soup
The perfect chinese egg soup recipe with a picture and simple step-by-step instructions.
- 1 liter Chicken broth (5 teaspoons instant)
- 3 Eggs
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 2 big pinches Colorful pepper from the mill
- 2 Discs Cooked ham approx. 60 g
- 1 Small piece of leek or 1 spring onion
- 3 tbsp Plucked parsley
- Beat eggs (3 pieces) and whisk with light soy sauce (1 tbsp), sesame oil (1 teaspoon) and colored pepper from the mill (2 big pinches). Cut the cooked ham into 4 strips and then cut into fine strips. Clean and wash the leek, halve lengthways and cut into fine half rings. Bring the chicken broth to the boil and pour the beaten egg into the soup through a fine kitchen sieve. Then take the soup off the stove immediately, otherwise the egg white could possibly flocculate. Add the cooked strips of ham and leek rings and let them steep in the hot soup for 5 – 6 minutes. Finally add the plucked parsley and serve the soup. The soup is enough as a main course for 2 people and as a starter for 4 people.
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