Jung Ho-gyun's Chinese-Style Egg White Soup
A refined Chinese-style egg soup made by thickening chicken stock with a starch slurry and gently streaming in egg whites for a silky texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Add the starch slurry before the eggs to thicken the broth first; this prevents the eggs from clumping and keeps them soft and fluffy.
- If you cook the egg whites too long after adding them, they will become tough. Turning off the heat after about 5 seconds is the secret to a moist texture.
Recommended for
- Those who want a light, fluffy soup that's easy on the stomach for breakfast or a late-night snack.
- Those who want to use up leftover egg whites from baking or making jeon.
- Those who want to easily make a Chinese restaurant-style silky egg soup at home.
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