To thicken soup with egg, you employ a technique called tempering, which gradually introduces the hot soup liquid to whisked eggs to prevent them from scrambling. This method ensures a smooth, creamy, and delicious result.
How to Thicken Soup with Egg
Thickening soup with egg involves slowly raising the temperature of the whisked eggs before incorporating them into the main pot, which creates a rich, velvety texture without curdling.
The Tempering Process for Thickening Soup
Tempering is crucial to prevent the eggs from cooking too quickly and scrambling when they hit the hot soup. Here’s a step-by-step guide based on effective culinary practices:
- Prepare the Eggs: In a separate bowl, thoroughly whisk the eggs until the yolks and whites are fully combined and slightly frothy. The number of eggs will depend on the volume of soup, but for many standard batches, 1-2 large eggs can be sufficient.
- Gradual Introduction of Hot Liquid:
- Ladle a small amount of the hot soup into the whisked eggs.
- "Whisk in a little bit at a time slowly brings out a temp so it doesn't scramble the eggs." Start with just one ladleful, whisking continuously and vigorously as you pour the hot liquid into the egg mixture.
- Continue adding hot soup, one ladle at a time, to the egg mixture while consistently whisking. The reference suggests using "about four large ladles" to gradually warm the eggs. This slow addition gradually brings the temperature of the eggs up, making them less prone to scrambling when added to the main pot.
- Achieve Target Temperature: Continue to whisk the egg mixture as you add the hot soup until the internal temperature of this tempered egg-and-soup mixture reaches approximately "one sixty" (160°F or about 71°C). This temperature is ideal for ensuring the eggs are safely warmed without cooking them solid.
- Incorporate into Main Soup: Once the eggs are properly tempered and have reached the target temperature, you can then "whisk it into the soup." Pour the tempered egg mixture slowly into the main pot of soup while continuously stirring or whisking the soup. This final step distributes the thickened eggs evenly throughout the soup.
Benefits of Using Egg as a Thickener
Adding tempered eggs to soup not only thickens it but also imparts several desirable qualities:
- Creamy Texture: Eggs contribute a luxurious, silky, and creamy consistency to the soup.
- Enriched Flavor: They add richness and depth to the soup's overall flavor profile.
- Nutritional Boost: Eggs introduce protein and other nutrients, making the soup more substantial.
- Visual Appeal: The soup often gains a beautiful, slightly opaque, and inviting appearance.
By carefully tempering the eggs, you can transform a simple soup into a wonderfully thick, "super creamy and delicious" dish.
