Hi food bloggers. Back again with simple cooking. This time I'm going to write down my favorite easy egg soup recipe for the rainy season or when I have the flu. I really love this dish. Carrot egg soup is a warm and savory comfort food.
Ingredients:
- 3 eggs
- 2 cloves of garlic
- 1 red onion
- 5 cayennes pepper
- 1 spring onion
- half a carrot
- 200 ml water
- salt
- pepper
- oyster sauce
- sesame oil
- cornstarch solution
- vegetable oil
Steps:
- Chop the red onion, garlic, chilies, and spring onion, then set aside
- Heat a little oil in a pan
- Add the garlic and shallots, sauté until fragrant
- Add the cayenne peppers and chopped spring onion, sauté until all ingredients are fragrant and slightly wilted
- Add water to the pan, while waiting for the water to boil, beat the eggs
- Slowly add the eggs to the pan
- Stir until the eggs are cooked
- Add the carrots
- Add seasoning, pepper, salt, oyster sauce, and sesame oil
- Stir briefly, then add the cornstarch mixture
- Turn off the heat and the carrot egg soup is ready to serve and add parsley on top of the soup
