Crab Style Egg Soup (Sai Xie Geng)
A creative egg soup mimicking crab flavor, with silky egg ribbons resembling crab meat, rich aroma, smooth texture, and a hint of sourness, delightfully comforting.
Ingredients
12 items- Eggs 4
- Cooked crab meat (or imitation crab sticks) 100 g
- Broth (chicken or vegetable) 500 ml
- Cornstarch 2 tablespoons
- Water 3 tablespoons
- Shaoxing wine 2 tablespoons
- Rice vinegar 1 teaspoon
- Ginger 5 g
- Scallions 2
- Salt to taste
- White pepper a pinch
- Sesame oil a few drops
Nutrition
Steps （8 steps）
Separate eggs: Crack 4 eggs, separate whites and yolks into two bowls. To whites, add a pinch of salt and 1 tablespoon cornstarch slurry (cornstarch mixed with water), whisk until frothy. To yolks, add a pinch of salt and whisk lightly.
Prepare crab: Tear 100g cooked crab meat (or imitation crab) into thin shreds. Mix with 1 tablespoon Shaoxing wine and some minced ginger; set aside to marinate.
Make slurry: In a small bowl, combine 2 tablespoons cornstarch with 3 tablespoons water, stir into a smooth slurry and set aside.
Simmer broth: In a pot, bring 500ml broth (or water with bouillon) to a boil over high heat. Add 1 tablespoon Shaoxing wine, salt, and white pepper. Reduce to low heat and keep at a gentle simmer.
Add egg whites: Keeping heat low, slowly drizzle in the egg white mixture while stirring gently in one direction with a ladle. Cook for about 1 minute until the whites form silky ribbons and float.
Add egg yolks: Slowly pour in the egg yolk mixture, stirring gently to form golden ribbons. Cook for about 30 seconds until set. Avoid over-stirring to keep ribbons intact.
Add crab: Stir in the marinated crab meat along with its liquid. Increase heat to medium and cook for 1 minute to infuse flavors.
Thicken and season: Stir the slurry again, then drizzle into the soup while stirring quickly until slightly thickened and coats the back of a spoon. Add 1 teaspoon rice vinegar, remaining ginger, scallions, and a few drops of sesame oil. Turn off heat and serve.
Tips
Always add egg ribbons over low heat for tenderness. Vinegar and ginger are essential to mimic crab flavor. Add slurry gradually to avoid over-thickening.
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