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To add Eggs and Cream to Soup

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
When a whole egg is added to soup to enrich it, it should be beaten with a fork and poured into the soup tureen; then pour the hot soup gradually over it, stirring all the time.
If only the yolk is used, beat it with a tablespoon of milk or water and add it in the same way.

When egg yolks and cream are used as a thickening (liaison), they should be beaten together. Always remove the saucepan containing the soup from the heat, and allow it to cool a little before the eggs and cream are stirred into it Then return saucepan to heat and reheat very carefully, stirring continuously, being careful not to let the soup boil again or it will curdle.

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