In Chinese kitchens, egg flower soup(dan hua tang) isn’t just a dish - it’s edible first aid. Flu remedy, hangover cure, and comfort blanket rolled into one steaming bowl that takes less time to make than microwaving leftovers.
Ingredients
- 4 cups chicken/pork bone broth
- 3 eggs (room temperature)
- 1 tsp sesame oil
- White pepper to taste
- 1 green onion, julienned
Optional Enhancements
- ½ cup corn kernels (sweetness)
- 1 tbsp vinegar (brightness)
- Tofu cubes (protein boost)
Instructions
- Broth Base
- Simmer broth with ginger slice (remove before next step)
- Egg Ballet
- Beat eggs with 1 tbsp water until uniform but not frothy
- Swirl broth into tornado motion
- Drizzle eggs in slow spiral from chopsticks
- Finishing Touches
- Remove from heat immediately
- Garnish with onion threads
- Finish with sesame oil drizzle
Texture Masterclass
- Ribbons: Steady pour into swirling broth
- Clouds: Pour all at once over still broth
- Lace: Strain through fine sieve
“The Chinese measure soup mastery not by complexity, but by how thinly you can stretch a single egg to fill four bowls.”
Pro Tip: Freeze leftover broth into ice cubes. When sniffles strike, drop a cube in mug with egg and microwave - instant comfort potion. For Cantonese flair, add century egg slices; for Sichuan punch, float chili oil.
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