@CrackerJax Egg Flower Soup is Chinese. You get the soup broth up to a simmer seasoned with salt, a pinch of sugar (Allulose) and white pepper, turn off the heat and drizzle scrambled egg in a stream into the hot seasoned soup. Then you take a spoon and slowly push it from one side of the pot to the other 2-3 times. It blooms into strings as it poached in about 20 seconds. Drizzle some sesame oil in to finish it. These are the “egg flowers”. There are lots of different variations, sometimes peas and sliced mushrooms, tomatoes, other vegetables too. Usually but not always thickened some with a little corn starch, with tomato generally not. Doesn’t usually have meat but I was Instant Pot cooking chicken thighs for Sylvester and decided to use the stock and two thighs for this. I haven’t eaten chicken much in the last 5 weeks.
) because I said I “changed it up” by adding Parmesan Cheese to my meat on Tuesday night … I REALLY changed it (a little).
