Disclaimer
Last updated: October 2, 2026
Eggs and tempering
One recipe thickens a soup with eggs that are warmed rather than fully cooked to a set temperature. Lightly cooked eggs may carry a risk of foodborne illness, which is higher for pregnant people, young children, older adults, and anyone with a weakened immune system. If that applies to you, use pasteurised eggs, or hold the finished soup at 160 degrees F briefly - accepting that it will be slightly less silky - rather than keeping it below boiling as written.
Our margin notes are explanations, not guarantees
The notes beside each step describe what we observed while testing and the generally accepted reasons behind common techniques. They are written to help you understand a recipe, not as food science, and where a note conflicts with official food-safety guidance, follow the safety guidance.
Cooking temperatures
Cook poultry to 165 degrees F and other proteins to the internal temperatures recommended by the USDA, measured with a thermometer rather than judged by colour. Refrigerate leftovers within two hours of cooking.
Storage
Each recipe carries its own keeping note. Refrigerate at 40 degrees F or below, reheat until steaming hot throughout at 165 degrees F, and do not reheat the same portion twice. The egg-thickened soup should be reheated gently and never boiled, and should not be frozen.
Nutrition information
Calorie counts on this Site are estimates only, calculated from standard ingredient databases. Actual values vary by brand, substitution, and portion size. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Recipes may contain or contact common allergens including eggs, dairy, wheat and soy. Stocks, soy sauces and prepared noodles vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
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This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest.
Results may vary
Every recipe is tested before publishing, but equipment and ingredients differ between kitchens. Use listed times as a guide and rely on the cues in each recipe and its notes.
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