Proper Name For Eggs Fixed This Way

[Porthos]

In another thread here on eGullet there was discussion about trying shirred eggs in a Cuisinart oven. Since that didn't make sense I looked up shirred eggs and then the posts made sense.

 

What didn't make sense after that is why what I used to make in my starving student days had been called shirred eggs. I would take the flavor packet from a package or cheap ramen noodles and put it into the water which I then brought to a boil. I would beat two eggs as if to make an omelet but instead would vigorously swirl the water and slowly pour the eggs in to create shreds of cooked egg, then the noodles went in.

 

What is the proper name for how I made the shreds of cooked egg in the water?

[Beebs]

Egg drop soup?

 

I do this too - it's comfort food. I put the beaten eggs in without swirling too much, then put the lid on the pot so the egg steams for a bit, and it comes out in a soft, fluffy mass.

[andiesenji]

Sounds similar to egg thread soup.

[Jaymes]

Sounds like egg drop soup to me, too.

[Porthos]

Thanks all.

[Lisa Shock]

I agree, I have also heard the term 'egg flower'.

[liuzhou]

I agree, I have also heard the term 'egg flower'.

 

Yes, "egg flower" is a literal translation of the Chinese name for the soup - 蛋花汤 dàn huā tāng. Very common here. 

[weinoo]

What is the proper name for how I made the shreds of cooked egg in the water?

Shredded egg soup?

 

And in Italy:

 

Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds ("stracciatelle") of cooked egg in the soup.

Edited July 16, 2014 by weinoo (log)

[andiesenji]

Shredded egg soup?

 

And in Italy:

I thought of Stracciatella but I have only seen it made with semolina and cheese and most often with spinach.

[weinoo]

I thought of Stracciatella but I have only seen it made with semolina and cheese and most often with spinach.

That's the peasant version.