The Egg Tip You Need For Silkier Soups
Eggs, is there anything they can't do? One of the most humble ingredients we have also might be one of the most used outside of your salt and pepper shakers. They are the undisputed rulers of breakfast in America, with one poll by SWNS Digital showing that they even beat out coffee in first-meal popularity among diners. Eggs can be eaten in a truly massive variety of ways, scrambled, poached, baked, and everything in between, a multiplicity of styles and dishes that are only matched by its breakfast table friend, the potato.
Eggs' usefulness goes beyond breakfast of course. Eggs are essential for baking and many desserts, binding ingredients, and adding body and structure, with the Kitchn noting their fat content is key to rich flavors and smooth textures. The fact that the same item can become a fried egg or a sweet, fluffy meringue is a testament alone to their amazing properties. Yet, with all these uses so well known you still may not be using your eggs to their full potential. They can also be added to a soup to transform your broth from simple to silky. It's an easy technique that can become a go-to addition to your culinary repertoire once you know how to pull it off.
Eggs adds richness and body to soups
An egg yolk can add an extra dimension to thin soup. Food Network recommends beating a yolk after your soup is done, then taking the dish off the heat and whisking in the egg. This easy addition will give your soup more body and a smooth texture that can elevate your meal and give it more character. Food & Wine states this trick can also be used on thicker, meatier soups and stews as well. While it adds richness to lighter soups, with thicker ones it won't be as noticeable, but will still bring some extra complexity to the flavor and creaminess to the texture.
Just make sure you get the temperature right because dumping your egg yolk right into the hot broth can give you bits of unpleasant scrambled egg instead of the dreamy smooth soup you want. Better Homes & Gardens notes that besides waiting for the soup to cool a bit off heat, you can also temper your egg yolks by adding a splash of hot broth to them and mixing, before adding the yolk mixture back to the dish. Whisking in the hot liquid slowly brings the eggs up to temperature, meaning they won't be at as high a risk of scrambling when they hit the pot. Use this trick on any type of soup and once again be amazed by the power of eggs. Your warm, hearty meal on a cold winter's night just got that much better.