Gossamer strands of egg floating ethereally in a clear broth form delicate flower patterns. The technique is to pull the egg into long threads with chopsticks as you stream it into the hot broth. Do not try to blend the egg with the soup or let the egg form clumps. It’s easy once you get the hang of it. As a variation, make a dessert soup by substituting water for broth, adding a teaspoonful of almond extract and sugar to taste.
© 1981 Ken Hom. All rights reserved.