Tomato and egg soup is arguably the most well-rounded home-cooked dish in terms of color, aroma, and flavor. It is not only easy to prepare but also nutritious. There are generally two common methods for making tomato and egg soup at home:
Method 1 involves washing and dicing the tomatoes, and beating the eggs in a bowl. Heat oil in a wok, add the tomato dice and crush them with a spatula; stir-fry into a tomato paste. Add water, and once it boils, slowly pour in the beaten egg mixture in a spiral motion. Do not stir the soup at this point; wait until the eggs form flower-like flakes, then gently mix them in. The tomato and egg soup is ready.
Tomato and Egg Soup
Method 2 involves washing and cutting the tomatoes into chunks or slices, and beating the eggs. Add water to a pot along with chopped ginger and bring to a boil. Add the tomatoes once the water is boiling. When it boils again, thicken the soup with a starch slurry, then reduce the heat, pour in the beaten eggs, add a pinch of salt, and turn off the heat (you can add a few drops of sesame oil before turning off the heat). The tomato and egg soup is ready.
The first method results in a thick tomato soup, while the second makes a clear broth. These two versions not only have very different flavors but also vary in nutritional value. The thick tomato soup stir-fries the tomatoes in oil first, which helps dissolve and absorb the fat-soluble nutrients in tomatoes, such as lycopene. Lycopene is remarkably effective in preventing and treating prostate diseases and prostate cancer, and it also has benefits like protecting the cardiovascular system, slowing skin aging, and boosting immunity. The clear tomato soup contains less oil, making it more suitable for people with high blood lipids.
tomato and egg soup