Introduction

Strained eggs are used to enrich clear soups (consommés, julienne), garnish vegetables like spinach with béchamel or cauliflower, accompany rice and Asian-inspired noodles, or add a decorative and protein-rich touch to composed salads.

MIBE illustrations - the knitting egg

Use extra-fresh eggs.

Optionally, depending on the dish being garnished, you can use only the egg white for a lighter texture and a brighter appearance.

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The Recipe

Break an egg into a small bowl.
Beat lightly with a fork.
Bring a clear broth or salted water to a gentle simmer (not a rolling boil, to prevent dispersion).
Hold a skimmer or slotted spoon above the liquid.
Slowly pour the beaten egg in a thin stream: delicate filaments fall into the liquid and coagulate immediately.
Remove with the skimmer, or leave directly in the soup.
Retrieve with a slotted spoon if needed.
Plate directly or use as a garnish.

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Additional Tips

Egg drop method:
With a bit of dexterity, it is also possible to pour the beaten egg in a very thin stream directly from a small pouring bowl (or a squeeze bottle) into simmering broth. Create a gentle whirlpool from the outside of the saucepan using a spoon. This produces slightly longer and more uniform filaments than using a skimmer.

Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).

AFFICHE - l'œuf en roi par MIBE - MIBEARTSHOP.COM

The egg drop recipe.

Introduction

The Recipe

Additional Tips

Tasty Wall Art