Egg Garnish

Almost every soup is improved by the addition of an egg. No garnish is at once so easy and so impressive. To use a raw egg, make sure your soup bowls are hot and your soup is boiling hot. Crack an egg into each bowl and add the soup. You can also poach the eggs ahead of time to add as a garnish. Or cover whole eggs with cold water, heat the water, and remove the eggs as soon as the water comes to a boil; they’re ready to be cracked into bowls of hot soup.