Eggs in Soups and Stews
Eggs can add richness and protein to soups and stews. Egg drop soup, a Chinese classic, features ribbons of egg in a savory broth. In Italian cuisine, stracciatella is a simple soup made by whisking eggs into hot chicken broth. Eggs can also be added to stews, such as a Moroccan tagine, where they are poached in the flavorful sauce, adding depth and heartiness to the dish.
Using Eggs in Salads and Sandwiches
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