Egg Flower Soup
This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers. While many versions of this soup are thickened with cornstarch, I think the egg thickens the broth sufficiently.
- 6 cups beef or chicken stock, preferably homemade
- 1 tablespoon dark sesame oil
- Salt to taste 6 eggs, beaten
- ½ cup thinly sliced scallion
- ¼ cup fresh cilantro leaves, roughly chopped
Instructions:
- Put the stock in a saucepan, turn the heat to medium-high, and bring to a boil. Reduce the heat to low and add the oil and salt to taste. Carefully pour in the eggs in a slow stream, whisking constantly, until thin, nearly translucent egg “flowers” form, about 1 minute.
- Remove from the heat and garnish with the scallions and cilantro. Serve hot.