The egg drop recipe.

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.

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.

•

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.

•

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.