Egg Flower Soup from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman
This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers.
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Ladle
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- Salt to taste
- 1 tablespoon dark sesame oil
- ½ cup thinly sliced scallion
- 6 eggs, beaten
- ¼ cup fresh cilantro leaves, roughly chopped
- 6 cups beef or chicken stock, preferably homemade
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