Step 1: Prepare the main ingredients of the egg soup, 2 eggs +4 green garlic, as shown below.
Step 2: Open the eggs, chop up the green garlic and put them on two plates for later use.
Step 3: Stir the egg mixture, turn it over in hot oil, and take it out immediately after molding. Pay attention to the scrambled eggs with less oil, or the soup will be very greasy. It is recommended to use a non-stick pan. The effect of scrambled eggs is shown in the following figure.
Step 4: Then put the chopped garlic seedlings into the pot and continue to stir fry. This step only needs to use the remaining base oil of scrambled eggs, and the time is about half a minute, and the heat is medium. As shown in the figure below.
Step 5: Add 2 bowls of water, then pour scrambled eggs into the water, boil them together, turn off the heat and take out the pot. After the bowl is installed, add a proper amount of salt to the bowl, and a bowl of sweet and delicious egg soup will be ready. As shown in the following figure
To sum up:
I don't think it is necessary to add tomatoes or seaweed or kelp to the egg soup, because I think the egg soup is still sweet and delicious, otherwise adding those side dishes will easily destroy the original flavor of the egg soup.
If you don't like green garlic, consider chopped green onion or celery and coriander. According to your own choice, but I still recommend green garlic, which I think is the best.
Be sure to use less oil.
Add salt after cooking, and stir-fry lightly to taste.
It is recommended to fry eggs in a non-stick pan, which is not sticky.
Generally, an egg, a bowl of soup and a bowl of water can be determined according to the crowd.