I'm a big sucker for cracking a whole egg into a bowl of hot soup and just letting it sit for a moment before digging in.
The whites set just on this side of being jiggly, and the yolk is still runny but nice and warm.
And the whole bowl of soup takes on a whole new dimension -- denser, even a bit creamy -- and for some reason the flavors also seem just a bit more balanced and robust.
I do this all the time with ...
... Chinese "Sour & Hot" Soup
... Tomato Soup (sort of a soup version of Eggs in Purgatory)
... Corn chowder
... Split pea soup
But I'm always looking for new ideas.
Do you do this? And if so, what soups do you use?
Updated 1 year ago | 42
Updated 19 days ago | 1
Updated 1 year ago | 33
Updated 1 year ago | 2
Updated 1 year ago | 8