Whisk as you pour eggs into soup to keep clumps from forming

ASK THE CHEF

March 10, 2002|By Jim Coleman and Candace Hagan | Jim Coleman and Candace Hagan,Knight Ridder / Tribune

Q. Whenever I make egg drop soup, it never turns out like it does in a Chinese restaurant. The eggs are always too big and clumpy.

Can you help?

A. First of all, there is nothing worse than clumpy eggs. (I'm not sure "clumpy" is a word, but it conjures up a good picture of your soup.)

I know that there are recipes out there that suggest pouring the eggs on the surface of the soup and allowing them to set up without stirring.

Once the eggs are set up, you are supposed to beat them with a fork. Well, look out, because, here comes the blob.

In my humble opinion, the only way to produce delicate egg ribbons is to whisk the soup in a circular motion as you slowly pour the eggs in a steady stream into the pot.

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