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

[orangebug74@yahoo.com (Orange Bug)]

With the very fast stir, the egg white goes stringy immediately, and
cooks just like you describe. If you pour the egg over the shell just
right, the yolk breaks as it goes in. A chopstick or spoon can break
the yolk quickly as the water spins around.

Try it, and I think it will be immediately obvious how easy it works.

Bill...

--- saunterer@jimbullard.org wrote:
> 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.

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