The Ultimate Guide to Mastering the Art of Tomato Egg Soup: A Delicate Balance of Flavors

Ingredients for Tomato Egg Soup

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

Detailed Steps to Cook the Perfect Tomato Egg Soup

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

Step 2: Once peeled, chop the tomatoes into small pieces. Wash and finely chop the scallions and set aside. Beat the eggs in a bowl with a pair of chopsticks and set aside.

Step 3: Heat oil in a pot over medium heat. Add the chopped scallions and tomatoes and sauté together. Add an appropriate amount of water to the pot. When the water reaches a temperature of about 80 degrees Celsius, slowly pour in the beaten eggs. Wait for about 5 seconds, then gently stir to create egg swirls.

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

Step 4: Season with salt, seasoning powder, and pepper to taste. Bring the soup to a boil and then turn off the heat. Just before serving, you can add a few drops of sesame oil and sprinkle with chopped scallions.

By following these steps, your tomato egg soup will not only taste delicious but also have a soft and smooth texture without any clumps. Many people tend to wait for the water to boil before adding the eggs, but doing so may cause the eggs to curdle if they are not stirred in time. To achieve a softer and more aesthetically pleasing soup, it is best to maintain a water temperature of 80 degrees Celsius before adding the eggs, resulting in a delicious and visually appealing dish.

The Final Product: Tomato Egg Soup

The finished tomato egg soup will have an appealing color, distinct egg swirls, and a delightful aroma from the scallions and pepper, stimulating your appetite. Each spoonful of this soup will offer a soft and silky texture, along with the mild tanginess of tomatoes. With this important cooking tip, you are sure to notice a remarkable difference in the taste of your tomato egg soup.

Tips for an Even Better Tomato Egg Soup

To enhance the flavor of your tomato egg soup, it is essential to choose fresh and high-quality ingredients.

When selecting tomatoes, opt for those with a bright red color, smooth and shiny skin, and a plump appearance. Avoid tomatoes with uneven coloring, green or black spots, or a blackened appearance. Do not purchase overly soft tomatoes or those that release water when touched, as they may be spoiled.

To choose fresh eggs, look for eggs with a deep brown color and an even tone, free from black spots or cracks. The longer eggs are stored, the more their shell color fades and the more black spots appear. Fresh eggs will have a slightly rough and matte shell when touched, while older eggs will feel smoother and shinier.

You can also hold an egg close to your ear and shake it gently. If you don’t hear any sound, the egg is fresh. If you hear a sloshing sound, the egg is older, and the louder the sound, the more likely it is that the egg is spoiled or has been partially incubated by a broody hen.

This method of cooking tomato egg soup is simple yet flavorful, and it effectively eliminates any fishy smell. Give it a try, and we wish you success in the kitchen!