Egg Drop Agar Agar Jelly


I'm sure Egg Drop soup is very common to most of you. Egg Drop Soup ( traditional: 蛋花汤 "dan hua tang" literally "egg flower soup") is a Chinese Soup of wispy beaten eggs in boiled chicken broth. The finished soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Why not try something a little different making Egg Drop into sweet dessert. Make it into Egg Drop Agar Agar Jelly to beat the scorching hot weather to cool down our body. As agar agar powder is tasteless and egg drop is rather bland, I added 4 pieces pandan leaves to boil with the agar agar liquid to lend a unique taste and aroma to the dessert. 


I used the fluted savarin pan (silicone mould) from Sarah-Jane(her blog) to make this pretty jelly, you may like to check the new stocks from SiliconeMoulds.com.




This is the recipe
1 packet (13g) Agar agar powder
1200ml Water
100ml Fresh milk
190g Sugar (can add up to 200-210g sugar if you prefer sweeter)
4 Pandan leaves (tie into knots)
1 Egg white + half egg yolk 


Method:
Enjoy!



Egg Drop Agar Agar Jelly on Foodista



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