This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers. While many versions of this soup are thickened with cornstarch, I think the egg thickens the broth sufficiently. Like the Chicken and Watercress Soup on page 140, this has an Italian relative; see the variation. Any of these soups can be made more substantial by adding some shredded leftover chicken—or diced raw chicken, added while the stock is heating; don’t add the egg until the chicken is just about cooked.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the stock in a saucepan, turn the heat to medium-high, and bring to a boil. Reduce the heat to low and add the oil and salt to taste. Carefully pour in the eggs in a slow stream, whisking constantly, until thin, nearly translucent egg “flowers” form, about 1 minute.
Step 2
Remove from the heat and garnish with the scallions and cilantro. Serve hot.
Stracciatella (Italy)
Step 3
Use olive oil in place of sesame oil. Omit the scallions and cilantro. After adding the eggs, stir in 1 cup freshly grated Parmesan cheese. Garnish with 1/4 cup roughly chopped parsley leaves and pass additional Parmesan at the table.
Consommé, Jerez Style (Spain)
Step 4
Use olive oil in place of sesame oil; omit the cilantro. Before adding the eggs, stir about 2 tablespoons dry (Fino) sherry into the broth. Swirl in the eggs, garnish with scallions, and serve.
