I can't get the egg drop right
When I have these soups at a restaurant, the soup is clear with distinct strands of egg
When I try it, the egg breaks up and becomes a cloudy mess.
Here's what I've tried: Scramble the eggs. Get the soup really hot. Trickle the scrambled egg mixture with a spoon.
I've tried swirling the soup so that the egg is swept away. I've tried lowering the temp so that there's no bubbling. I've practiced doing it separately in plain water with a dash of vinegar.
I can't get it right. The egg either sinks to the bottom and becomes large clumps or it becomes fine fine pieces that makes the broth cloudy. How do it get it so there's nice ribbons of egg without clouding the soup? Any tips and suggestions would be much appreciated!