How to make Cantonese egg soup

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:

Step 1:

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.

Step 2:

In the meantime, beat the eggs, foam and evenly colored

Step 3:

In small bowl, mix TAKY corn starch with 3 tablespoons of water.

Step 4:

Remove the ginger slices from the original mixture. Add salt and pepper. Then, stir while adding the cornstarch slowly.

Step 5:

Stop adding corn starch when the mixture appears to be thick.

Step 6:

Turn of the stove and add egg slowly into soup, stir slowly with spoon.

Step 7:

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!

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