How to Thicken Soup with Eggs (2024)

FAQs

How to Thicken Soup with Eggs? ›

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

Drop a yolk into the pan or pot just after it's come off the heat, so that it's hot but not boiling. Whisk or stir quickly to break the yolk. Progressively, the residual heat will cook the yolk as you mix it into the entire dish. Once it hits around 160 degrees, it should be glossy and thick.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

One of my favorite ways to thicken a soup is with eggs! It is one of the lesser known ways to thicken soups that I love to use because it results in a rich flavor, silky texture, and a creaminess without adding cream!

Using Egg Yolks to Thicken Liquids

Beat the yolks until they appear consistently smooth and slightly frothy. Use 2 to 3 egg yolks per cup of liquid sauce you want to thicken. The more egg yolks you use, the thicker the resulting sauce will be.

Whisking while adding the liquid slowly prevents the eggs from getting cooked right away by the hot liquid and curdling. 4. Continue slowly adding in the liquid while whisking until about half of the hot liquid has been incorporated.

Cornstarch—a common thickening agent—works wonders here, letting you cook eggs that seem slow-cooked in a fraction of the time.

What is the 4 other thickening agents for soup? ›

Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Add Eggs

To use egg yolks to thicken a soup, whisk the yolks on their own in a mixing bowl and slowly ladle in hot soup bit by bit, whisking constantly, until the mixture is hot to the touch.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

Corn-starch slurry is an easy way to thicken soups and sauces quickly. Mix equal parts corn starch and cold water (1 tablespoon is a good starting point) in a bowl until all the corn starch is dissolved and the resultant liquid is consistent. Then pour slowly in soup while storing continuously.

It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.