Egg Soup
Ingredients
Directions
Make the stock
Heat the soup stock, adding hot water if needed to make 2 quarts.
Cook gently for 30 minutes.
Strain and press out the meat.
Cool the stock and skim off the fat.
Season to taste.
Finish and serve
Return the stock to the heat and bring to a boil.
Pour the boiling stock over the beaten eggs and stir until it begins to thicken, but do not let it boil.
Serve by placing strips of toast in a tureen and pouring the soup over them.
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
- Raw eggs
- Thicken the stock as they set, giving the soup a light, silky body.
- Soup stock
- Forms the liquid base, with its flavor carried by the long gentle simmer.
The step that matters
Adding the stock to the eggs. If the stock is too hot or the eggs are cooked above a gentle heat, the egg proteins tighten and curdle, leaving a grainy soup instead of a smooth, lightly thickened one. Stir while pouring so the eggs warm evenly.
“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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