Tips for making Tofu Egg Flower Soup

Tofu and egg custard soup is a nutritious and easily digestible home cooked soup, suitable for the elderly, children, and people with weak gastrointestinal function. During production, it is necessary to master the techniques of making tofu tender and smooth without breaking, and evenly forming egg yolks. The main steps include material selection, heat control, thickening timing, seasoning sequence, and egg mixture mixing.

1. Material Selection

Choose tender tofu or lactone tofu with a finer texture. Cut the tofu into small pieces measuring 1 centimeter square in advance and soak them in light salt water for 10 minutes to remove the bean odor and increase toughness. It is recommended to use fresh eggs, and adding a small amount of water or broth when breaking them up can make the egg yolk more fluffy. Side dishes such as shiitake mushrooms and carrots need to be sliced thinly and blanched for later use.

2. Heat Control

Use low to medium heat throughout the process to avoid boiling too vigorously. When the water boils until it bubbles slightly, pour tofu and keep the water temperature around 90 ℃. Turn off the fire temporarily before pouring the egg liquid, slowly pour the egg liquid along the edge of the pot after the Noodles in soup are calm, and use the remaining temperature to make the egg flakes slowly solidify. Heat the tofu over low heat until the egg yolk is completely floating. Excessive heating can cause the tofu to become old and the egg yolk to float.

III. Timing of Thickening

Starch water should be added before the egg yolk is formed. Take potato starch and mix it with cold water in a ratio of 1:3. When the soup is boiling, slowly pour in while stirring until the soup is like rice soup. Excessive thickening of the starch affects the taste, while excessive thinning can cause the egg yolk to sink to the bottom. If acidic ingredients such as tomatoes need to be added, they should be added after thickening to prevent starch hydrolysis.

Fourth, Seasoning Sequence

Season the tofu with salt first and then add tofu, which can enhance the flavor inside the tofu. Add a small amount of salt after the egg yolk is formed, and finally drizzle with sesame oil to enhance its fragrance. It is recommended to use chicken powder instead of monosodium glutamate, and sprinkle it on the surface of the egg yolk together with white pepper powder to stimulate the aroma with hot air. Acidic seasonings such as vinegar should be added before consumption to avoid protein denaturation and clumping.

5. Egg mixture mixing

The egg mixture should be thoroughly dispersed until there are no obvious protein strands. When stirring, use chopsticks to move in a Z-shape, and mixing with air can form fluffy egg flowers. The optimal ratio is 1 egg per 500 milliliters of soup, as too little egg liquid makes it difficult to form and too much can easily clump together. You can add a few drops of cooking wine to remove the fishy smell, or mix in a small amount of water starch to increase the adhesion of egg yolk.

It is recommended to consume immediately after production, as leaving it for too long can affect the taste. People with gastrointestinal deficiency and coldness can add a small amount of ginger juice, while those with yin deficiency and excessive fire are suitable for pairing with seaweed. Tofu is rich in high-quality protein and calcium, while egg yolk provides lecithin and vitamin A. Paired with ingredients such as spinach and shrimp, it can enhance its nutritional value. People with poor digestive function can crush tofu and cook it. When young children consume it, they should pay attention to removing possible small eggshell fragments. In winter, it is recommended to increase the amount of white pepper to drive away the cold, and in summer, it is recommended to refrigerate and use it as a cold soup.