nojae.blogg.se - How to eggbot egg

The soup was cooked in a round-bottomed wok, and stirred with what Google is telling me is called a hand-spoon - imagine a one-cup ladle, except bend the cup so it's more or less parallel to the handle. I suppose if you want to get really specific, we used a box cutter to make a triangular hole, roughly 3/4 inch per side. Like I mentioned, we used a take-out soup container and a fork to scramble the eggs, and cut a hole in the top to pour them. As far as specific technique? I can't recall anything that really stands out.

Pour the eggs into the broth at a steady rate while stirring the broth at a medium and consistent speed (roughly one rev/sec).Īnd that was it.

We used a fork and scrambled the eggs in a take-out soup container.

Meanwhile, scramble some eggs, just like normal.Get it nice and hot and add a small amount of cornstarch slurry, whisk and wait for it to thicken.Start with a broth of hot water, white vinegar, salt and a drop or two of yellow food coloring (ancient Chinese secret - food coloring).I can't speak to your specific recipe, but I worked in a Chinese take-out restaurant for a few years, but that was a ways back.if I remember correctly, the process was extremely simple. I don't mind spending some time practicing a new technique, as long as I end up with a good product and am able to repeat it. How far to beat the eggs.light, or foamy? Drizzle in slowly, or fast? Drizzle the eggs into the soup using ? Stir the soup while adding or not? Before or after adding cornstarch thickener.or do you use a different thickener(perhaps another previous egg addition?) Please provide as much detail on technique, tools, and process as possible. I'd like to know explicit details of your ancient, family secret. This question is meant to delve into specifics.

I end up with some ribbons, but a cloudy soup.

I've read plenty of "beat eggs, pour into soup", and I haven't quite been able to nail the technique.

I'm asking for specifically how to add the eggs. I'm not really asking for soup recipes(although feel free to share along with your answer!). The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup.