China
Sweet Sesame Egg Soup
A sweet egg-ribbon soup with sesame oil. This adaptation cooks the egg in a saucepan rather than relying on poured boiling water.
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Method
2 clear steps
- 1
Beat the egg with the sesame oil. Bring 500 ml water to a boil in a saucepan and dissolve the 20 g sugar.
- 2
Pour the egg mixture into the simmering water while stirring gently to form ribbons. Continue heating until the egg is fully set and the egg soup reaches 71°C. Serve carefully; it is very hot.