Classic Okra
Egg Soup

A comforting, easy-to-make homestyle soup featuring vibrant green okra and fluffy scrambled eggs simmered in a rich, milky broth.

Ingredients

• 250 g okra
• 3 eggs
• 3 cloves garlic
• 500 ml boiling water
• 2 tbsp cooking oil
• 1 tsp salt
• to taste ground white pepper

Instructions

1. 1Pour eggs into wok

   

   Pour the beaten eggs directly into a properly heated wok. Ensuring the wok and oil are hot before adding the eggs allows them to start cooking and puffing up immediately upon contact.

   Tip: Make sure your wok is very hot before adding the eggs; this prevents them from sticking to the bottom.
2. 2Scramble the eggs

   

   Using a spatula, gently stir and scramble the eggs as they fry in the wok. Continue moving them around until they are fully set and lightly golden in color.

   Tip: Do not overcook the eggs at this stage since they will cook further once the water is added.
3. 3Add boiling water for broth

   

   Carefully pour clear boiling water directly over the cooked scrambled eggs in the wok. The combination of hot oil, eggs, and boiling water instantly emulsifies to create a rich and milky soup base.

   Tip: Always use boiling water instead of cold water; this is the secret to achieving a thick, white soup base.
4. 4Add the sliced okra

   

   Slide the freshly sliced green okra off the plate and into the bubbling egg broth. Allow the soup to continue boiling for about five minutes until the okra becomes fully cooked and tender.

   Tip: Slice the okra diagonally to expose more surface area, which helps it cook faster and release its thickening properties into the soup.
5. 5Season and finish

   

   Add a spoonful of salt into the simmering okra and egg soup to season it. Give the soup a good stir to ensure the salt dissolves evenly, then remove the wok from the heat to serve.

   Tip: Taste the broth before adding the full spoonful of salt so you can adjust the seasoning to your liking.

Storage & Reheating

Burn It Off

Frequently Asked Questions