Kakitamajiru, Japan's take on egg drop soup, is a winter favorite. Although spring is officially underway in the country, weather still remains chilly and the eggy soup remains a comforting bowl. It's best enjoyed with particularly "fluffy" eggs but that's not something everyone can quite get the handle of.

Fortunately, the Japan Agricultural Cooperatives (@zennoh_food) often takes to Twitter to share cooking techniques, lifehacks, and simple recipes to solve kitchen problems many have. In one of their latest posts, they've received a lot of praise for sharing a quick and easy way to make sure your kakitamajiru has the fluffiest of eggs!

JA claims the trick is to stir the soup and add beaten eggs in the opposite direction of the water flow.

Bring the soup to a boil and turn off the heat, then stir the soup to create a stream.

Pour in the beaten egg in the reverse direction of the water flow.

The eggs should spread and become soft and fluffy, and the faster you stir, the fluffier they'll become.

JA adds that the beaten eggs should be poured in after all the ingredients are thrown in. The simple technique yields particularly fluffy egg soup, which can be enjoyed on its own or seasoned with soy sauce to pour over udon noodles to serve kakitama udon.

Many on Twitter expressed their gratitude for the easy-to-follow cooking tip, saying they had been struggling with egg fluffiness and couldn't wait to try it out. Several that did said it resulted in much better soup right away, so it certainly sounds worth a try!