Home Cooking 7

How to make egg flowers in soup?

RealMenJulienne | Jan 25, 2014 05:07 PM

I just made a pretty awesome hot and sour soup but I screwed up the last step as I always do. When pouring in the beaten egg to make flowers, the egg white clumped up with the other solid ingredient to make unsightly masses in the broth. Other times, the egg dissipates into tiny shreds in the soup. How do you get those perfect egg flowers you see at great Chinese restaurants?

Want to stay up to date with this post?

Recommended From Chowhound