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Egg Soup

A simple soup made with stock, eggs, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Egg Soup

Ingredients

Directions

  1. Bring the stock to a boil.

  2. Thicken the stock slightly.

  3. Boil the eggs, then chop them finely.

  4. Season the soup to taste and add the chopped eggs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Stock
Forms the liquid base of the soup and carries most of its flavour.
Eggs
Set firm when boiled, adding chopped pieces of texture and body to the soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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