All soups › Heat-clearing
Salted egg, loofah and pork slice soup
鹹蛋絲瓜肉片湯（咸蛋勝瓜肉片湯）
“Heaty? Then this is the pot.”
Ingredientsone pot, serves 4
街市Salted duck egg· a raw salted egg, yolk and white separated: the yolk goes in early to season, the white goes in last to make flowers1
Method
Once the water boils add the ginger, the loofah and the salted egg yolk and boil for 5 to 8 minutes. The pork slices go in after, and the salted egg white goes in last so it sets into flowers. The salted egg is already salty, so you may not need any salt.
- Scrape the ridges off the loofah, peel it and cut it into wedges. Separate the salted egg yolk from the white. Lightly marinate the pork slices.
- Bring 6 bowls of water to the boil and add the ginger, the loofah and the salted egg yolk.
- Boil for 5 to 8 minutes.
- Add the pork slices and cook them through.
- Pour the salted egg white in last so it sets into flowers, taste it (you may not need salt at all) and it is ready.
Who it suits
- feeling heaty in summer
- anyone after a quick, tasty family dinner
Who should take care
- salted egg is high in sodium and cholesterol, so people with high blood pressure or high cholesterol should drink only a little (same as the other salted egg soups)
Soup stories
The third member of the salted egg quick-boil trilogy, alongside 芥菜鹹蛋 and 節瓜鹹蛋. One salted egg gives a working family instant savour and salt in a single shell, doing two jobs at once.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.