As a seasoned regular of Chinatown, she certainly knew how to handle the situation, just like drinking porridge.
She gently blew on it a few times, stirring as she blew, letting the heat at the bottom of the bowl dissipate.
It didn't take long, three to four minutes would do.
She skimmed a layer of thick soup from the surface and took a shallow taste, her eyes instantly lighting up.
The seemingly smooth soup had a surprisingly gritty texture upon entry, as if it contained countless tiny grains of sand, yet they would melt away on the tongue, releasing a rich salty flavor.
Lin Chen deliberately observed when making it, knowing that this was the taste and texture of salted egg yolk.
Knowing was one thing, but she still found it a bit unbelievable.
Why do duck egg yolks have such a magical flavor and texture? Clearly, boiled duck eggs and chicken eggs aren't that different, just softer and more tender.
