Re:Soft boiled eggs in soup

[Guest guest]

I don't know the answer to this soft boiled egg question but it did give

me another egg idea. What about using the egg in soup as in egg

drop soup: you have the soup lightly boiling, you beat the egg in a

cup or dish, and sort of drizzle the egg into the soup. You may

have had it with your Chinese food back in restaurant-eating

days. For creamy, though, I think puree the soft boiled egg.

I don't make soft-boiled eggs but the only difference between them and

hard boiled is that they boil a lot less. You should be able to look the

time up in pretty much any cookbook. If you can't find it, I'm sure I

can.

I've heard people suggest this, and it seems like a good idea. Too

bad I have no idea how to soft boil eggs =) Can you give me some suggestions on how to add these to soup? I want it to be creamy, so should I just add them to the broth, then puree them, then add the chicken, peas, etc? Thanks!!