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Old 05-29-2015, 06:16 AM   #21
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Old 05-29-2015, 06:32 PM   #22
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Is the technique to temper the egg where you add a bit of the sauce to the egg slowly so it doesn't cook? I'm confused!
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Old 05-30-2015, 07:21 AM   #23
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I have heard of using an egg white tempered with a little very warm soup and then whisked into the main pot and brought to a simmer. The egg white is cooked but in such small pieces it has the effect of lightening the color of the soup. I've never tried it, but this method might be what you're looking for, although I don't know of any specific name for doing this.
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Old 05-30-2015, 07:52 AM   #24
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Charlie is adding the egg directly into the soup. That's not tempering.
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Old 05-30-2015, 09:15 AM   #25
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I'm not saying he is or isn't. What I'm saying is this is a successful method I have seen before and includes a tempering of the egg white before adding it to the soup so it doesn't turn into long strands as in "Egg Drop Soup." I'm making no remark about Charlie's stated method.
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Old 05-30-2015, 01:47 PM   #26
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Quote:
Originally Posted by Selkie View Post
I'm not saying he is or isn't. What I'm saying is this is a successful method I have seen before and includes a tempering of the egg white before adding it to the soup so it doesn't turn into long strands as in "Egg Drop Soup." I'm making no remark about Charlie's stated method.
I was responding to CWS. Sorry, I should have made that clear.
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Old 05-30-2015, 01:51 PM   #27
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GG, confusion understood. (Me -->)
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Old 06-03-2015, 05:53 AM   #28
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In all the truth I've done it both ways, depending how hot soup was. The idea is not have soup to hot so egg doesn't cook. Then it really lightens the color. I have had egg cooked when soup was to hot. Well, it doesn't matter I guess. If the re is no name, so be it.


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