The Ultimate Guide to Egg and Tomato Soup: A Delicious, Odor-Free Twist on a Classic

Egg and tomato soup is a beloved dish for many of us. It’s not only simple to prepare but also appetizing, flavorful, and nutritious.

While most of us can cook this soup, many tend to overlook an important step in the process, which affects the texture and appearance of the eggs.

So, what’s the secret to preparing this soup to perfection? Let’s dive into the steps below!

Ingredients for Egg and Tomato Soup:

2 eggs, 2-3 tomatoes, 2 stalks of finely chopped scallions, and seasonings: salt, chicken bouillon powder, and pepper to taste.

Detailed Steps to Cook Delicious Egg and Tomato Soup:

Step 1: Wash the tomatoes under running water. Boil water in a pot and blanch the tomatoes by making two cross cuts on each tomato and peeling off the skin. Alternatively, you can cut the tomatoes before blanching them in hot water.

Step 2: After peeling, chop the tomatoes into small pieces. Wash and finely chop the scallions, setting them aside. In a separate bowl, beat the two eggs with a pair of chopsticks or a fork.

Step 3: Heat some cooking oil in a pot. Sauté the chopped scallions and tomatoes together. Add an appropriate amount of water to the pot. When the water reaches a temperature of around 80 degrees Celsius, slowly pour in the beaten eggs in a circular motion. Wait for about 5 seconds, then gently stir with a ladle to create beautiful egg swirls.

Tip: You can also bring the soup to a boil and add a little cornstarch slurry to thicken it. Then, lower the heat to around 80 degrees Celsius before adding the eggs.

Step 4: Season with salt, chicken bouillon powder, and pepper to taste. Once it boils, turn off the heat. Just before serving, you can add a few drops of sesame oil and sprinkle some chopped scallions on top.

By following these steps, your egg and tomato soup will not only taste delicious but also have a smooth and silky egg texture without any clumps. Many people make the mistake of waiting for the water to boil before adding the eggs, which can cause the eggs to curdle if not stirred quickly enough. To achieve the perfect texture and appearance, it’s crucial to maintain the water temperature at around 80 degrees Celsius before adding the eggs, resulting in a beautiful and tasty dish.

Final Result:

The egg and tomato soup will have a vibrant appearance, with distinct egg swirls complemented by the aroma of scallions and pepper, stimulating your appetite. Each spoonful will offer a delicate, creamy texture with a hint of tangy tomato flavor. With this crucial cooking tip, you’re guaranteed to notice a delightful difference in the taste and appearance of your egg and tomato soup.

I wish you success in preparing this delicious and visually appealing egg and tomato soup!