Tomato and egg soup is arguably the most complete dish in terms of color, aroma, and flavor among home-cooked meals. It is not only easy to prepare but also nutritious.
Generally, there are two common methods for making tomato and egg soup at home:
Method 1: Wash the tomatoes and cut them into cubes. Beat the eggs in a bowl. Heat oil in a wok, add the tomato cubes, and crush them with a spatula; stir-fry until they form 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. Once the eggs form delicate flakes, gently mix them into the soup. The tomato and egg soup is now ready.
Method 2: Wash the tomatoes and cut them into cubes or slices. Beat the eggs. Add water and chopped ginger to a pot and bring to a boil. Add the tomatoes after the water boils. When it boils again, thicken the soup with a starch slurry. 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 now ready.
Expert Analysis: The first method results in a thick tomato soup, while the second yields a clear broth. These two varieties not only differ significantly in taste but also in nutritional value. The thick tomato soup involves stir-frying the tomatoes in oil first, which helps dissolve and absorb fat-soluble nutrients like lycopene. Lycopene is remarkably effective in preventing and treating prostate diseases and prostate cancer, and it also offers benefits such as protecting cardiovascular health, slowing skin aging, and boosting immunity. The clear tomato soup contains less oil, making it more suitable for individuals with high blood lipids.