Egg Mushroom Soup

Last updated 2026-11-09 — A famous dish from Ningdu. Beat eggs (adding salt and water — use slightly more salt than for steamed chicken and slightly less water than for steamed eggs), tie one end of a small sausage casing tightly with fine thread, fill it with the egg mixture, and place it in water. Simmer over low heat until cooked, then remove and let cool. Slice the sausage casing into one-centimeter segments, then make a shallow cut about one-third of the way through the middle of each segment. Place them in boiling water, where the egg rolls will split open like flower petals. Add an appropriate amount of MSG and sesame oil to finish. The soup base can be chicken broth, meat broth, or other suitable ingredients.