Egg curd soup


This rich, creamy and indulgent soup is filling, healthy and incredibly delicious. It has the goodness of eggs, varieties of meats and milk as well. Check out this recipe of egg curd soup.

3 eggs
2 cups milk
2 tsp all-purpose flour
2 pinches salt
½ tsp ajinomoto 
250 gm mutton, chicken, or beef (you could even use all three meats together)
2 tsp ginger (thinly chopped)
4 cups water
1 tsp vinegar
Salt as required
1 tsp butter
2 tsp all-purpose flour
2 tsp soy sauce
2 tsp corn flour
½ cup chilled milk
1 tsp celery (finely chopped)
Salt to taste

Beat the eggs softly
Add boiled milk slowly and keep beating without curdling the eggs
Mix the all-purpose flour in chilled milk and then pass it through sieve
Add this mixture into the beaten egg-milk mix
Add salt and ajinomoto as well
Pour this into a greased tray or vessel
Cook this in a steamer for half an hour
Make sure that you place a heavy object on the lid of the vessel
When this pudding cools down, cut it into small cubes
Prepare soup by pressure cooking the mutton, chicken or beef and ginger, water, vinegar and salt
Pass this broth through a sieve
The aroma of the broth wouldn't be lost if it is pressure cooked
Add chopped celery when this broth cools down
Pour 2 cups hot water as well
Heat butter and add the all-purpose flour
Mix well
Add in the broth and allow it to boil
Now mix the corn flour in milk and add it into the boiling soup
Add ¼ cup cooked meat as well (taken from the cooker and cut into small pieces)
Now, double boil the soup to keep it warm
When this soup begins to slightly bubble up, add the previously prepared egg cubes gently
Boil again
This soup should be served as soon as it is prepared
You could garnish it with Chinese sauces.

This soup tastes best when it is hot. If it cools down, immerse it in a bowl of hot water. Do not heat up the soup by placing the vessel directly over the flame as the soup would curdle and taste bad.

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