Posted by: frecklesspeckles | July 4, 2008

Floating Blossoms

Another egg recipe… I really have to try this!!!

Floating Blossom

4 cups chicken broth
1 scallion with green top
2 very thin slices of cooked ham or prosciutto
2 egg whites
1/4 tsp cream of tartar
salt and white pepper to taste

Before you start:
Chill metal bowl in freezer for 3 minutes

1. Bring soup stock to boil in covered saucepot.

2. While stock is boiling, fine-mince scallion. Set aside. Fine-mince ham and set aside.

3. Add egg whites and cream of tartar to metal bowl. Beat on high until egg whites are stiff but not dry, about 2 minutes.

4. When stock boils, remove from heat, and spoon egg whites gently onto top of soup with teaspoon. Egg white blossoms should float on surface of soup.

5. Sprinkle scallions and ham over top of egg whites. Add salt and pepper to taste.

6. Laddle to soup bowls and serve immediately.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King



  1. This is too pretty to eat!!

  2. looks good:)

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