在我的老家豫东地区,无论是婚宴还是丧席,最后的一道菜必然是“滚蛋汤”。做这汤,先要将鸡蛋拿在手中不停地摇晃滚动,待蛋清和蛋黄搅和在一起后,再在鸡蛋的尖端开个豌豆大小的口,朝滚水的锅中将蛋液“甩”出来。这样做出来的蛋花大而且极薄,薄如蝉翼,晶莹剔透。为什么叫滚蛋汤呢?一则此汤用的是滚过的鸡蛋,二则这是宴席的最后一道菜,宾客们吃饱 In my hometown of Yudong, whether it is wedding or mourning, the last dish must be “get out of soup.” To do this soup, first in the hands of the egg to keep rolling shaking, to be mixed with egg white and egg yolks, and then open a pea-sized mouth at the tip of the egg toward the boiling pot of egg liquid "come out. This made of egg flower large and thin, thin as onion skin, crystal clear. Why is it an egg soup? One of the soup is rolled eggs, and the second is the feast of the last dish, guests eat