When making egg soup, I hope the eggs are scattered and the soup is not turbid. Is there any good solution?

Whether it is tomato egg soup or laver egg soup, it is very home-cooked, but sometimes the egg soup will become a little cloudy or too messy. Next, let's talk about how to make egg soup when the eggs are scattered and the soup is not turbid. Whether it is tomato egg soup or tomato scrambled eggs, the key is to choose fresh eggs! Stale eggs will turn yellow, and once the yolk is scattered, it will fly around in the soup and will not form egg blossoms at all. Beat the eggs into a bowl, drop a little sesame oil, break up the egg liquid, boil the water in the pot, pour the egg liquid evenly, stir with chopsticks and open the pot.

Egg drop soup is popular with many people. Porphyra egg drop soup and tomato egg drop soup are all good choices. When you make egg soup, you should pay special attention to it, that is, you must wait until the water boils before scattering eggs. Then turn off the fire immediately, so that the egg soup will not be turbid. Because only when the water is boiled can the eggs be completely solidified without turbidity. Then stir it a little when you are out of the pot, and the eggs will be scattered, and the soup is very effective, not turbid at all, and has an appetite.

In order to avoid turbidity of the soup, skim off the floating foam on the surface after boiling. Don't cook the cooked soup with big fire. If you continue to cook, the starch will be too gelatinized and the soup will be turbid. It is best to operate with a small fire. Turn off the heat in time after pouring the egg liquid. There is no need to stir back and forth when making. Eggs will become particularly turbid if they are stirred many times, so water should be heated.

The most important thing is to thicken the egg soup in order to make the egg flowers float on it. This is also a common cooking method for chefs. Thick egg drop soup will make the egg drop in suspension for a long time. So, make egg soup and pour a little soaked starch. After stirring, it is water starch. Thicken it first after boiling, and the thickening concentration is generally lower than the consistency of yogurt. In this egg drop soup, the egg drops will completely float on the noodle soup. Both potato starch and corn starch can be used as starch, and potato starch has the best effect. But pay attention to the amount of starch, don't use too much, or there will be mushy starch lumps. The usage of starch is to soak for about five minutes in advance. When you use it, leave some water in it and stir it evenly before using it.