To make thick egg ribbons in your soup, beat the egg with a thickening agent like cornstarch and a bit of water. Slowly pour the egg mixture into the pot in a thin drizzle as the broth keeps swirling.
"Ash-roasted eggs, done right, are rich, soft, and just the slightest bit campfire-smoky." This technique captures the essence of outdoor cooking, providing a unique flavor and texture.