Ingredients to make Cantonese egg soup for 2 people:
– 1 egg
– 2 cups of broth (chicken or vegetable)
– 1 slice of ginger
– Salt and white pepper
– 2 tablespoon of TAKY corn starch
– 1 teaspoon of scallions to decoration
How to cook Cantonese eg soup:
In a small pot, add ginger and stewed water to boil. Let this mixture boil for about 8 minutes and you will probably smell the fragrance of ginger.
In the meantime, beat the eggs, foam and evenly colored
In small bowl, mix TAKY corn starch with 3 tablespoons of water.
Remove the ginger slices from the original mixture. Add salt and pepper. Then, stir while adding the cornstarch slowly.
Stop adding corn starch when the mixture appears to be thick.
Turn of the stove and add egg slowly into soup, stir slowly with spoon.
Decorate with a sprinkle of scallions and serve while still hot.
So you have a hot Cantonese egg soup. Wish you success with this dish!