Best Egg Flower Soup Recipes

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

EGG FLOWER SOUP

Steps:

• Heat the lard in a saucepan and saute the mushrooms for 1 minute.
• Pour in the stock and bring to a boil, simmer 1 minute.
• Add soy, coriander,& scallion.
• Pour in the eggs in a steady stream, do not stir.
• Remove from heat season with salt and pepper.
• Divide between individual soup bowls& serve.

EGG FLOWER SOUP

Steps:

• Boil chicken broth, ginger and green onion 2 minutes.
• Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
• Pour soup slowly into serving bowl containing eggs. Stir gently.
• Serve hot.

CHINESE EGG FLOWER SOUP (WW)

Steps:

• In a large saucepan bring broth to a boil over medium heat.
• Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
• Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
• Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

CORN AND EGG FLOWER SOUP

Steps:

• Stir together the chicken broth, cream-style corn, sesame oil, oyster sauce, corn kernels, and white pepper in a large saucepan. Bring to a boil over high heat.
• Dissolve cornstarch into the water and stir into boiling soup. Boil for 30 seconds until soup thickens, then remove from heat. Stir soup rapidly in one direction, then with the hot soup swirling in the pan, slowly pour in the beaten egg. Gently stir in the green onions and serve.

CHICKEN & CORN EGG FLOWER SOUP

Steps:

• Place broth and ginger in medium saucepan.
• Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• Discard ginger.
• Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• Stir in cooked chicken.
• Simmer for 10 minutes to heat chicken.
• Remove from heat; stir in green onions and soy sauce.
• Serve immediately.

EGG FLOWER SOUP

Steps:

• In a medium saucepan bring the chicken stock to a rolling boil over medium-high heat. Stir in the spinach leaves, if using, sesame oil, and salt allowing the spinach to wilt into the soup. Stir well until the chicken broth is swirling in circles. Carefully and slowly pour the beaten eggs onto the surface of the soup continuing to stir gently and encouraging them to flow out into leafy petals and ribbons. Sprinkle the green onion onto the soup and serve hot.

MA'S EGG FLOWER SOUP

Steps:

• Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
• Place broth into a pot with the sliced carrot. Put on Medium high heat.
• Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
• When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
• Add Onions and mushrooms mixture to the broth stir.
• Place the eggs in the toful bowl, add white pepper and beat well.
• Gentle pour egg mixture over soup and stir.
• I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

EGG FLOWER SOUP

Steps:

• Drain and chop tomatoes and reserve juice.
• Bring soy sauce, tomato juice and stock to the boil.
• Add tomatoes and half the spring onions and cook for 2 minutes.
• Dribble beaten eggs in gradually.
• Serve immediately, sprinkled with remaining spring onions.

SUPER EASY EGG FLOWER SOUP

Steps:

• bring stock to a boil then simmer.
• slowly stir in beaten egg until soup thickens.
• add salt pepper according to taste.
• serve hot.

JENN'S EGG FLOWER SOUP

Steps:

• Pour chicken broth into a large saucepan. Stir in salt, ginger, chives and water chestnuts.
• Bring to boil.
• Add frozen peas and carrots.
• Cook until the peas and carrots are no longer frozen.
• Reduce heat to medium.
• In a small bowl, stir together cornstarch and water until smooth.
• Whisk the 3 eggs well. Drizzle egg through a fork into the broth mixture.
• If your heat is not at least at medium you will make scrambled eggs and if you do not pour through a fork it will be clumpy.
• Once the eggs have been added, stir in the cornstarch mixture gradually unitl the soup is your desired consisitency.
• I like my soup only somewhat thickened. "Dropping" the egg is easier if you have two people. One to stir the soup while the other person pours the egg through the fork into the soup.

VEGETARIAN EGG FLOWER SOUP

Steps:

• With the flat of a heavy knife, crush the lemongrass stalks.
• Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
• In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
• Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.

EGG FLOWER SOUP

Steps:

• 1. Place the chicken stock in a large stock pot. Add the ginger, garlic, soy sauce, sesame oil, and Chinese 5 spice. Bring to a boil. Mix the cornstarch with the water.
• 2. Whisk the cornstarch mixture into the pot to thicken. Whisk in the beaten eggs. Taste and adjust for salt. Garnish with the scallions.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan.
• hile stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas.
• Ladle into serving bowls. Sprinkle with green onions to serve.

PORK AND EGG FLOWER SOUP

Steps:

• Mince pork and marinate for 15 minutes with soy sauces, oil, sugar, and first measures of salt and cornstarch. Beat the eggs. Chop spring onion finely. Bring first measure of water to boil; add peas. When it boils again, add marinated, minced pork, stirring and breaking up lumps. Cover and simmer for 20 minutes. Mix 2nd measures of water and cornstarch and stir into soup. Cook until cornstarch is clear. Take it off heat; Add spring onion and gently stir in beaten eggs. Add MSG, if desired, and second measure of salt.