Tips for cooking delicious, smooth tomato egg soup with beautiful egg flowers
With just a few small tips, you can cook tomato egg soup with soft egg 'flowers', light broth, sweet and sour harmony, and you will be addicted to it right away.
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.