Adding 1 tablespoon of soup soy sauce to the egg mixture completes a soft egg soup without clumping

Egg soup, cooked with plenty of green onions to help prevent colds during seasonal changes, can be enjoyed in two ways depending on the cooking method: spicy egg soup or a clean, white egg soup. According to the Yang Jang-geum Jubu video, there is a decisive method to prevent clumping and create a soft texture when boiling the egg mixture.

Mixing soup soy sauce into the egg mixture to loosen the protein structure

When cooking egg soup, to ensure the egg mixture dissolves uniformly without clumping into lumps, it is good to pre-mix 1 tablespoon of soup soy sauce when beating the eggs. The soy sauce loosens the protein structure of the eggs, providing the effect of spreading smoothly without clumping when the egg mixture is poured into the boiling broth. At this time, since the egg chalazae are rich in nutrients, it is better not to throw them away but to cut them with scissors and beat them evenly with the egg whites.

When making 'Spicy Egg Soup' which has a spicy flavor, the timing of making the chili oil is important. In a pot with 1 tablespoon of cooking oil and 1 tablespoon of perilla oil, add green onions and onions and sauté; once the green onions wilt, you must turn off the gas stove. While the fire is off, you must add 1.5 tablespoons of red chili powder and mix it to safely make chili oil with a living aroma and color without burning the powder. After this, add 6 cups (1,200ml) of water and 2–3 coin broth tablets and boil, and add 60g of glass noodles at the very end and boil for only about 1 minute so that they do not absorb too much of the broth.

White egg soup flavored with anchovy broth and salted shrimp

The key to determining the taste of the clean 'White Egg Soup' is the broth and salted shrimp. In the video, it is recommended to use 6 cups (1,200ml) of anchovy and kelp broth rather than plain water. After seasoning with 1 tablespoon of salted shrimp liquid in the boiling broth, you must reduce the heat once the broth comes to a boil. If you pour the egg mixture while the heat is high, the eggs can clump and become like 'fist rice cakes,' so you should pour the egg mixture slowly in a circular motion while the heat is reduced.

If you wait about 10 seconds until the eggs cook themselves and float, then stir gently, a thin and fluttering texture egg soup is completed. Finally, add 1/3 tablespoon of garlic, green onions, and pepper, and adjust any lacking seasoning with 1 tablespoon of tuna liquid, etc.