Nan-tang-beop (Egg Soup)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- chicken or duck eggs
- salt
- scallion
- vinegar
- wheat flour
Instructions
- Bring salted water to a boil, crack in the eggs without stirring so they stay whole.
- Lift them out while the centers are still slightly soft; add chopped scallion and a dash of vinegar.
- Alternatively, thicken a soy-sauce broth with wheat flour and add chopped scallion — also good.