Chicken broth with egg: a simple recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the cold, it is easiest and fastest to warm up with a plate of hot first course. It also most effectively replenishes the forces lost during the working day. And if you don’t have enough time to cook something complex, then you can definitely carve out an hour for chicken broth with an egg. And if you prepare the base in advance, then lunch is waiting for you at any time. In addition, such a dish is very sparing for the figure, which many ladies will surely enjoy.

Cook right

Even a simple chicken broth is delicious and beautiful - if you can cook it without very common mistakes. Few rules. Firstly, if your carcass is frozen, it must first be allowed to thaw, and in a natural way. Secondly, a large bird should be chopped so that the meat is cooked evenly. Thirdly, the chicken is poured with cold water - so the broth will be more saturated and fragrant. Fourth, you need to regularly remove the foam - this is a guarantee that your broths and soups will be transparent and beautiful.

In the pan, in addition tomeat, a whole onion and carrot are laid. If you want to get a bright golden hue of the broth, do not peel the husk from the onion. S alt, laurel and pepper are added after the foam is completely removed.

When the broth is ready, vegetables and seasonings are removed from it. The meat can be taken apart and served along with the broth, or it can be used in salads and main dishes.

How much to cook the broth depends on the "origin" of the bird. The one bought in the store takes about an hour to cook - like a chicken soup set. If you got a homemade carcass, be patient for 2-3 hours. If you use chicken fillet for the broth, it will be ready in forty minutes. Although for saturation, you can hold the pan on the stove longer.

Working on bugs

Despite its deliciousness, chicken broth with egg and other tempting additions can disappoint with its appearance if you do not keep track and do not have time to remove the foam. To correct the situation, it is necessary to add a glass of cold water to the pan: the hat will rise above the surface again, and the broth will acquire the intended transparency. Of course, it must be strained - through a fine colander, cheesecloth folded several times, or a sieve.

Chicken broth with egg: basic recipe

So, we learned how to cook the base according to all the rules. Now we need to add spice and beauty to her. For this, dill, onion-feather and parsley are chopped. Eggs are boiled in a small saucepan at the rate of one for two eaters. Slices of bread are rubbed with garlic, after which they are cutcubes. You can do it differently: chop the cloves and mix the mass with bread squares. But here you can not calculate and get too garlic croutons. Bread is laid out on a baking sheet and dried in the oven until golden. The broth, if it has been cooked before, is heated to the desired temperature. Half of the egg is placed in the plates, poured with a base and sprinkled with herbs, and the chicken broth with the egg is ready for use. It is better to serve croutons in a separate bowl and add them as you eat. Otherwise, they will sour in the liquid and spoil the appearance of the dish (and its taste too).

Recipe more difficult

Empty broth may seem uninteresting to some gourmets. We offer them to enrich the chicken broth with an egg with some vegetables that will give it a certain elegance and piquancy. Yes, and the egg will not just be laid.

A large carrot grated with a large grater is placed in the boiling broth. Soon after it cubes of potatoes are introduced. The tubers are cut noticeably smaller than for soup. When the potatoes are easily pierced with a fork, onion squares are poured; no need to pre-fry it. Almost immediately, chopped celery is poured in. You can do without it, but chicken broth with an egg will lose a lot of flavor. Yes, and the dish will definitely lose its zest. Next, two eggs are lightly stirred in a bowl. Beating until foam should not be, just to make the mass relatively homogeneous. In a thin stream, with vigorous ladle work, the eggs are poured into the broth. The last to fall asleepchopped bunch of dill, and the stove is turned off. A chic lunch is ready!

Almost soup

Another interesting option for those who like a heartier meal and don't want to bother with cooking soup. It is better to put chicken fillet or other meat parts on the broth: when the base is ready, the meat is cut or disassembled into fibers. Rice is cooked separately (or already cooked, left over from another dish). It is mixed with chicken and medium-sized chopped eggs. This mass is laid out on plates or soup cups, poured with fragrant broth and seasoned with chopped herbs. For piquancy, a spoonful of soy sauce is poured into each serving. Very satisfying, simple and delicious!

Asian style broth

Fans of exotic cooking and simple chicken broth with egg can "depict" in the spirit of their preferred cuisine. The base (it will need a liter) is cooked from a whole breast; when the meat is ready, it crumbles and comes back. One egg is driven into the boiling broth, with stirring, to make long threads. The second in another vessel is coolly boiled, cut into cubes and thrown into a pan taken from the burner. A small piece of tofu cheese is cut into pieces and added there too. A couple of garlic cloves are pressed with a press or finely chopped and laid along with the cheese. The final touch is a few drops of lemon juice squeezed into the broth.

The original recipe does not include greens. But if you wish, you can add it to your chicken broth with an egg. I think green onions, dill and cilantro will harmoniously fit into the dish.

Bouillon puree

And finally - a thick broth, very reminiscent of puree soup and aged in Italian taste. For him, you need spinach, 800 grams per liter of broth. Freezing is quite suitable, only before cooking it will be necessary to defrost it on the bottom shelf of the refrigerator - this is how the plant loses the least taste and vitamins. However, if you are in a hurry, you can use the microwave. But never hot water!

Spinach is put into boiling broth. At the same time, the most crushed peperoncino pod is poured in. On fire, the broth is aged no longer than three minutes. Three eggs are boiled separately and finely grated. The broth is poured into deep plates, egg chips are laid immediately before eating. Spicy and tasty, even those who are indifferent to spinach will like it.

In principle, chicken broth with an egg may include other additions. If you have yesterday's noodles or buckwheat left in your refrigerator, they may well become an addition to this dish. But even without them, such a broth is quite worthy of attention and regular use.