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yes,or like Eiteig in german soups.-binding agents do make more solid,but take Heidi's point-these strands surely intended to be fairly evenly distributed throughout dish-worryingly though,no google hits for eggthreads./strands
Actually, with the recipe, it is clear you DO see the strands (like in Hot and Sour soup or Egg drop soup...), it is not a binding agent, it just makes it have more solid ingredients... moitoprazer;s proposal underneath IS correct¡
Poner aceite en la olla y sofreir los ajos enteros (sin pelar).
Añadir el pan y freir.
Añadir el pimentón y dar unas vueltas, procurando que no se queme.
Añadir el caldo de verduras que anteriormente hemos elaborado con los huesos de jamón. Dejar cocer durante 20 m.
Remover con barillas para ir deshaciendo el pan.
Añadir los huevos (fuera del fuego) e ir removiendo para que se formen hilos.
Antes de servir añadir el jamón picadito.
Hi Lisa - what is it you're cooking? It might give us a better idea about what the mixture is supposed to look like.
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Explanation: congealing into strands from the heat.can't use thread for eggs. http://www.guiaindustrialuruguay.com/hh.htm
add the eggs away from the source of the heat and keep stirring to form scambled strands of (congealed)egg