Egg tong sui
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| Type | Tong sui |
|---|---|
| Place of origin | China |
| Serving temperature | Hot |
| Main ingredients | Water, chicken eggs, sugar |
 Cookbook: Egg tong sui  Media: Egg tong sui | |
| Egg tong sui | |||||||||||
| Traditional Chinese | 雞蛋糖水 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 鸡蛋糖水 | ||||||||||
| Cantonese Jyutping | gai1 daan6*2 tong4 seoi2 | ||||||||||
| Hanyu Pinyin | jī dàn táng shuǐ | ||||||||||
| Literal meaning | egg sugar water | ||||||||||
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Egg tong sui is a classic tong sui (sweet soup) within Cantonese cuisine, essentially a sweet version of egg drop soup. It is considered a more traditional and home-style dish in Hong Kong and China, since it is rarely if ever served at any restaurants.
Preparation
The soup recipe is simple as it only requires the boiling of water, chicken eggs, and sugar. The eggs are usually cracked open with the yolk and egg whites poured right in without any pre-mixing. It is always served hot.
See also
This article is issued from Wikipedia - version of the 12/1/2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.