Egg soups

Eggs play several roles in soup. Whisked with lemon, they thicken and enrich a broth without cream, as in Greek avgolemono and Turkish terbiye. Beaten eggs can be stirred in to form silky ribbons, and boiled or poached eggs are a popular topping on noodle and bread soups.

SoupWiki lists 55 soups with egg. Typical total cooking time is about 60 minutes, ranging from 15 to 260 minutes, and a serving is roughly 110–650 kcal (estimates). The quickest is Egg Drop Soup (~15 min) and the lightest is Egg Drop Soup (~110 kcal). 14 are vegetarian (none vegan). 5 can be served cold. They come from 34 countries, most often Turkey, China, South Korea.