Slowly pour beaten eggs into
the soup in a steady stream, stirring constantly until all the egg whites are cooked.
Not exact matches
Holding it about 6 inches above the surface of the
soup, add the egg white
in a very thin,
steady stream.
Stir the cornstarch mixture to recombine, then add it to the pot
in a
steady stream, stirring slowly for about 2 minutes until
soup turns glossy and thick.
Return the
soup to the casserole and bring to a boil; reduce the heat to a simmer, and the add the cream
in a
steady stream, stirring constantly.