Sweet Egg Soup

Name: Sweet Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 1/2 bowl Flour; Some water

by Yixiyue

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The simplest and most common sweet soup with eggs, but it is our family's favorite. Once when I was traveling in Beijing, I was eating outside food every day, and I suddenly wanted to drink sweet egg soup. The yearning in my heart was very strong. My child's father and I found a restaurant and explained how to do it. We waited for the waiter to serve it with hope, but it was salty egg drop soup. 😓
There is no sugar in the sweet egg soup. It tastes original, but it is delicious. It is delicious to me with a cold side dish or pickles. If you like sweet ones, you can put some white sugar or rock sugar, brown sugar, that’s a veritable sweet soup with eggs, it’s delicious 😋"

Ingredients

Sweet Egg Soup

1. Bring a moderate amount of water to a boil in the stock pot.

2. A small half bowl of flour.

3. Bring proper amount of water and boil.

4. Stir well with chopsticks. (If you want to be more delicate, you can go through a sieve.)

5. Beat 4 chai eggs in a bowl.

6. Disperse slightly.

7. Bring water to a boil.

8. Stir the batter while pouring it (using chopsticks and spoon) to prevent it from sticking to the pan, and boil it to a boil or two.

9. Pour the eggs into the pot in circular motions, push the bottom of the pot with a spoon, and lift the eggs that sink into the bottom of the pot. (The egg paste is easy to become mushy at the bottom of the pot. And the fringe of the beaten egg is not tender.) When all the eggs float, turn off the heat. Don't cook too much, the eggs are too old to drink.