Photograph of the finished Tourin

France · Súp tỏi trứng kiểu Périgord Tourin

Tourin

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Garlic Garlic 4
  • Photograph of Onion Onion 2.4
  • Photograph of Duck fat Duck fat 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Wine vinegar Wine vinegar ⅓ cup
  • Photograph of Bread Bread 2 loaves
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Sauté both the peeled garlic cloves and thinly sliced onions in duck fat over low heat for 15 minutes.
  2. 2 Sauté the garlic over low heat until it softens; if the garlic burns, the entire pot of soup will taste bitter and that's impossible to fix.
  3. 3 Sprinkle flour over the mixture, stir for 2 minutes, then pour in hot water and simmer for 15 minutes.
  4. 4 Separate the egg whites and pour them in a thin stream into the saucepan, stirring until they form strands.
  5. 5 Beat the egg yolks with wine vinegar, then gradually warm them with hot soup.
  6. 6 Pour the egg yolk mixture into a saucepan on the stovetop, then pour it over the toasted bread slices in the bowl.

With an appliance

  • Air fryer 35 min

    Replace steps 1-2: mix garlic and onion with duck fat, spread in a tray, and cook in a steamer at 160 degrees for 10 minutes, stirring at the 5th minute; reduce to about 5 minutes, the garlic slices will be soft, sweet, evenly golden, and have few burnt bitter spots without having to stir-fry. Transfer back to the steamer and keep the steps for cooking flour, water, and preparing eggs the same.

Start cooking