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39 lines
1.7 KiB
Markdown
39 lines
1.7 KiB
Markdown
# How to Make Egg Drop Soup
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Egg drop soup is a simple and easy-to-make dish. It is a common home remedy known for moistening the lungs, relieving coughs, and soothing throat discomfort. Beginners can master it after making it once. There are two variations: sweet and savory.
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Estimated Cooking Difficulty: ★
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## Essential Ingredients and Tools
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- Eggs
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- White sugar (optional, for sweet version)
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- Salt (optional, for savory version)
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- Whisk (optional)
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## Calculation
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Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
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Per serving:
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- 1 egg (approximately 50 g after removing the shell)
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- 100 - 150 ml of boiling water
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- 5 - 10 g of white sugar (if making the sweet version)
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- 1 - 2 g of salt (if making the savory version)
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## Instructions
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- Crack the egg into a bowl.
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- Using chopsticks or a whisk, beat the egg in one direction until the whites and yolks are fully combined and the color is uniform. (This process takes about 1 - 2 minutes.)
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- Add seasonings such as sugar or salt to the beaten egg and mix slightly.
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- Prepare freshly boiled water at 100 °C.
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- **While rapidly stirring the egg mixture in the bowl with chopsticks, pour the boiling water into the egg in a thin, steady stream.** Ensure the boiling water is thoroughly mixed with the egg.
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- Continue stirring for a moment until the egg is fully cooked by the hot water, forming a uniform pale yellow egg drop soup.
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## Additional Notes
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- To prevent potential salmonella found in raw eggs, it is recommended to use freshly boiled, 100 °C rolling water to instantly cook the egg mixture completely.
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.
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