FOOD; THE ADDITION OF EGG TO SOUPS ENHANCES TEXTURE AND FLAVOR (Published 1986) (2024)

ONE of the simplest ways to embellish a bowl of chicken broth or consomme is to stir in a beaten egg. The egg cooks as it comes into contact with the simmering soup and the result, egg threads or egg drops, add a touch of texture and flavor to the soup, creating an attractive marbelized pattern on the surface at the same time. It's quicker than making noodles.

Chinese egg drop soup is made in this manner, thickened perhaps with a little cornstarch dissolved in cold water as well. But Chinese is not the only cuisine with recipes for stirring egg into hot soup. Italian stracciatella, which originated in Rome, amounts to a good chicken broth or stock to which beaten egg and Parmesan cheese are added.

There are a number of soups in the Iberian repertory that call for the addition of egg. The egg may be poached then added to the soup just before serving or lightly baked atop a crouton. Occasionally the raw egg is added to the hot soup in which it gently cooks. Most of these soups rely heavily on garlic for flavor.

The following are three personal versions of soups that call for egg drops or egg threads. The Chinese soup is similar to the popular hot and sour soup but made with shrimp instead of pork. The Italian stracciatella is brightened with abundant shredded spinach and the garlic soup with egg is a variation on a Spanish recipe. It is laced with sweet and hot peppers.

Although this soup calls for a large quantity of garlic, simmering the garlic in the broth mellows it so the garlic becomes fragrant and rich but is no longer sharp. Be sure the egg is at room temperature and the soup is very hot as it is poured over the egg so the egg will cook in the bowl. Garlic Soup, Spanish-Style, With Egg #4 tablespoons extra-virgin olive oil #4 large cloves garlic, sliced (about 1 tablespoon garlic) #4 slices French or Italian bread 1/2-inch thick 1/4 cup finely chopped sweet red pepper Pinch dried red pepper #5 cups well-flavored beef or chicken stock Salt to taste #4 eggs, at room temperature Pinch of chopped fresh parsley. 1.

* Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan. 2.