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Home Cooking 3

"Egg flower" soup tricks?

Sarah | Mar 28, 2008 10:34 AM

Tried making Westlake Beef soup which calls for stirring in beaten egg whites at the end. However, mine came out like a solid floating island mass of cooked egg whites, not thin, shreddy, fully incorporated like in restaurant soups. Was the soup too hot? Shouldn't use wooden spoon? Overbeat eggs? What are the tricks?

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