Egg – Curd Soup

Ingredients for Egg – Curd Soup:

1. Eggs – 3

2. Lukewarm milk – 2 cups

3. Maida – 2 big spoons

    Milk – ½ cup

4. Salt – As needed

5. Mutton/chicken – 250 gm, cut into small pieces (along with bone)

    Ginger sliced thin – 2 small spoons

    Water – 4 cups

    Vinegar – 1 small spoon

    Salt – As needed

6. Lukewarm water – 2 cups

7. Celery chopped – 1 big spoon

8. Butter – 1 big spoon

9. Maida – 2 big spoons

10. Soya sauce – 1 small spoon

11. Corn flour – 2 big spoons

      Milk – ½ cup

How to prepare Egg – Curd Soup?

1. Beat eggs. Keep beating and add lukewarm milk little by little.

2. Add half a cup of milk to the maida and mix well without any lumps.

3. Pour this mixture into the beaten egg mixture, add salt and mix well.

4. Transfer the contents to a dish.

5. Steam cook it for half an hour and cut into ½-inch pieces. This is called egg curd.

6. Cook ingredients no: 5 in a pressure cooker. This is the stock for soup.

7. Add 2 cups of warm water to the stock and celery and mix well.

8. Melt butter in a pan, add maida and fry it.

9. Add the stock and soya sauce, and cook on a low flame.

10. When it starts to boil, mix cornflour in half a cup of milk and add to the soup.

11. Reduce the flame and cook till the contents boil.

12. Add the egg curd pieces and turn off the flame.

13. Transfer your Egg – Curd Soup to serving bowls and serve hot.

Courtesy: Vanitha Magazine, February 4-17, 2023

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