Egg Flower Soup

1. 1

   Put the stock in a saucepan, turn the heat to medium-high, and bring to a boil.

2. 2

   Reduce the heat to low and add the oil and salt to taste.

3. 3

   Carefully pour in the eggs in a slow stream, whisking constantly, until thin, nearly translucent egg flowers form, about 1 minute.

4. 4

   Remove from the heat and garnish with the scallions and cilantro.

5. 5

   Serve hot.

6. 6

   Use olive oil in place of sesame oil.

7. 7

   Omit the scallions and cilantro.

8. 8

   After adding the eggs, stir in 1 cup freshly grated Parmesan cheese.

9. 9

   Garnish with 1/4 cup roughly chopped parsley leaves and pass additional Parmesan at the table.

10. 10

    Use olive oil in place of sesame oil; omit the cilantro.

11. 11

    Before adding the eggs, stir about 2 tablespoons dry (Fino) sherry into the broth.

12. 12

    Swirl in the eggs, garnish with scallions, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.