Should you add an egg to your fish soup: the secret to making delicious fish soup from chefs
Ukha is a delicious dish that many people love. But not everyone knows that you need to add an egg to this soup during the cooking process.
There are two reasons to do this.
The first is if you want to get a clear broth. The thing is that if raw protein gets into hot liquid, it will collect all the small particles, and the dish will eventually become clear.
However, to prevent the egg from curdling prematurely and forming large flakes, you should use a trick. While whipping it, you need to add a little warm broth to it, and only then should the product be placed in a saucepan for five minutes.
The second reason why some experienced cooks add an egg to the fish soup is the desire to slightly change the taste of the usual dish. But here you need to consider the type of fish in the soup. This combination is best suited to pike perch, perch, pike, card, sterlet, halibut, all types of salmon.
But when exactly can you add the eggs? Experts say that this should be done after all the ingredients have been added to the pan.
Raw eggs should be beaten in a bowl, mixed with the cooled broth, and then poured into boiling water in a thin stream, but constantly stirring the liquid.
After this, you can add salt. Once everything boils, the soup should be cooked for a few more minutes (2-3). Then you need to add greens to the fish soup and turn off the heat. The soup should sit under the lid for a couple of minutes. Only then can it be served.
