Broth with Egg
Ingredients
Directions
Prepare
Beat the egg in a bowl until well mixed.
Season the egg with salt.
Combine and serve
Slowly add the hot broth to the egg while stirring continuously to prevent curdling.
Serve immediately.
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
- Egg
- Sets into soft, silky strands when the hot broth cooks its proteins, thickening the soup.
- Hot broth
- Provides the liquid base, moisture and savory flavor, and heats the egg.
The step that matters
Slowly add the hot broth while stirring. Egg proteins set when heated. Pouring hot broth in quickly or without stirring cooks the egg in clumps before it disperses. Gradual addition with constant stirring warms the egg evenly, forming fine, smooth strands instead of lumps.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.