Tips for cooking delicious, smooth tomato egg soup with beautiful egg flowers

Tomato egg soup is a familiar and easy-to-cook dish, but to make the soup delicious, with a light broth and soft, eye-catching egg "flowers", you need a few little secrets. In particular, summer is the time when tomatoes are ripe, sweet and most nutritious, very suitable for making this dish.

The key to a delicious pot of soup is not to put the tomatoes in the water right from the beginning, but to stir-fry them first to make the flavor richer. At the same time, the tapioca starch water must be added before the eggs, helping the eggs float to the surface, creating a beautiful and smooth shape.

Ingredient

• 2–3 ripe tomatoes (choose tomatoes with thick flesh and few seeds)
• 2 eggs
• 1 tablespoon tapioca starch
• Seasoning: seasoning powder, white pepper powder, a little sugar, sesame oil
• 1 green onion or coriander

Making

Step 1: Prepare tomatoes

• Lightly score the tomatoes with a cross, blanch in boiling water and peel.
• Cut 1 into pieces, dice the rest to stir-fry to add color and thickness to the soup.

Step 2: Prepare eggs and tapioca starch

• Beat eggs in a bowl.
• Mix tapioca starch with half a bowl of water, stir until dissolved.
• Wash and chop green onions.

Step 3: Saute tomatoes

• Saute onion roots with cooking oil, add diced tomatoes and stir-fry until soft to release water.
• Add the diced tomatoes, stir gently and add enough water.

Step 4: Season and thicken

• When water boils, add a little sugar, pepper and seasoning powder.
• Stir the tapioca starch mixture again and slowly pour it into the pot, stirring until the water thickens slightly.

Step 5: Create egg "flowers"

• Pour in the eggs after the water has thickened, stirring gently while pouring to create a beautiful "flower" pattern.

• Turn off the heat as soon as the eggs are cooked through to keep them soft and smooth.
• Add a little sesame oil, sprinkle green onions or cilantro on top.

Finished product

The tomato egg soup has an eye-catching golden yellow mixed with red-orange color, the egg “flowers” ​​float evenly, the broth is slightly thick, the sour taste is mixed with a little sweetness, it is delicious whether eaten hot or cold. This is a refreshing dish, helps to replenish water and stimulate the taste buds on hot days.

Quoc Duong