[at-l] ramen why do people hate it so? and other soups

[saunterer@jimbullard.org (saunterer@jimbullard.org)]

At 08:24 PM 11/6/01 -0800, Orange Bug wrote:
>You start the water boiling and just before throwing in the noodles,
>stir the water real fast. While the boiling water whirls, break open
>the raw egg and let it splash into the pot. Keep it stirring and drop
>in the noodles. Then add the additional spices and extras and let the
>stuff do its thing. You have a very high calorie and protein meal real
>quick. Depending on how much water, it can be like an egg drop soup.

One thing no one has mentioned is that to make egg drop soup you whip 
(scramble) the egg first.  Then pour it in slowly while stirring.  If this 
is done into boiling broth the thin steam of egg cooks instantly.  I'm not 
sure about simply dumping an unscrambled egg into hot broth.  I've never 
tried that, but I suspect that the yolk at least wouldn't cook instantly 
because of its thickness.

sAunTerer
(who is fond of egg drop soup and other Chinese food)