Eggs are the most common cooking ingredient and the star of the home kitchen. An ordinary egg soup can be bland and nutritionally incomplete. By adding other ingredients to the egg soup, the flavor becomes richer and the nutrition more comprehensive.
Recipe 1 for Egg Soup
Ingredients: 150g cucumber, 2 eggs, a little carrot, 1/2 teaspoon (3g) salt, 1 teaspoon (5ml) oil.
Method: Slice the cucumber, then beat the eggs in a bowl. Cut the sliced cucumber into segments and set the beaten eggs aside. Heat a little oil and an appropriate amount of water in a pot. Once the water boils, add the cucumber slices. When the water boils again, pour in the beaten eggs. Finally, garnish with a few slices of carrot, add a suitable amount of salt, and it's ready. Serve in a bowl.
Recipe 2 for Egg Soup
Ingredients: Oyster mushrooms, eggs, bok choy, salt.
Method: Wash the fresh oyster mushrooms, tear them into thin slices, blanch them briefly in boiling water, then remove and set aside. Crack the eggs into a bowl, add cooking wine, a little salt, and mix well. Wash the bok choy. Heat a wok over high heat, add about 2 tablespoons of oil, and stir-fry the bok choy for a few seconds. Add the oyster mushrooms, pour in an appropriate amount of water, add salt, and bring to a boil. Then pour in the egg mixture and bring to a boil again.
Recipe 3 for Egg Soup
Ingredients: Sweet potato leaves, eggs, scallions, garlic.
Method: Wash the sweet potato leaves and cut them into large pieces. Heat oil in a pot, sauté the scallions until fragrant, then add the sweet potato leaves and stir-fry briefly. Add water and bring to a boil over high heat. Add salt to the soup. Beat the eggs. Once the soup is boiling, slowly drizzle in the egg mixture, a little at a time, so the soup continues to boil as you pour. Add minced garlic, stir, turn off the heat, and add MSG before serving.
Recipe 4 for Egg Soup
Ingredients: 10g dried seaweed, 1 egg, cooking wine, salt, and chicken broth as needed.
Method: Soak the seaweed in clean water, rinse it, then rinse it again with cold water. Squeeze out the excess water and place it in a serving bowl. Bring water to a boil in a pot, reduce the heat, and crack an egg into it. Once the egg forms a poached egg, gently turn it over. Cook for 2 minutes, then remove and place in the center of the serving bowl. In a separate pot, add water, chicken broth, and an appropriate amount of cold water. Add salt and cooking wine. Bring to a boil, skim off any foam, and pour into the serving bowl. Use chopsticks to mix the seaweed and soup, with the poached egg in the middle.
Recipe 5 for Egg Soup
Main ingredients: 50g eggs, 100g tomatoes.
Seasoning: 200g spinach.
Seasonings: 50g vegetable oil, 5g green onion, 3g salt, 1g MSG.
Method: Crack the eggs into a bowl, add salt, and beat well. Pour into a hot pan and fry until both sides are puffed. Cut the cooked eggs into pieces with a spatula, then add broth and bring to a boil. Blanch the tomatoes in boiling water, peel them, remove the seeds and stem, and slice. Add the sliced tomatoes and cut spinach to the egg soup and cook briefly before serving.
Recipe 6 for Egg Soup
Main ingredients: 100g eggs, 40g bamboo shoots, 20g snow fungus (wood ear), 100g chicken breast, 100g bok choy hearts.
Seasonings: 6g salt, 6g cooking wine, 3g white pepper.
Method: Soak the bamboo shoots and snow fungus in water until soft. Trim the ends of the bamboo shoots. Remove the stems from the snow fungus, tear it into pieces, blanch, then drain and set aside. Wash and pat the chicken breast dry, slice it, and marinate with seasonings for a moment. Wash the bok choy hearts and cut into 2-inch sections. Bring 100g of superior stock to a boil, add all the ingredients and cook until done. Remove the ingredients and place them in a serving bowl. Thicken the remaining stock in the pot with a cornstarch slurry and pour over the ingredients.