Chicken broth with eggs, step-by-step recipes with photos

Chicken broth with eggs, step-by-step recipes with photos

Chicken broth with egg

Ingredients:

• Chicken back - 200 g;
• Onion - 1 pc.;
• Testicles - 3 g;
• Salt - 1 tsp;
• Dill - 1 sprig;
• Water - 1500 ml.

How to cook

1. 
   Wash the chicken back, place it in a pan, cover with water. Add salt.
2. 
   Peel the onion and add it without cutting it to the broth. Place the pan over high heat; when the broth boils, reduce the heat and simmer for 60 minutes.
3. 
   Boil chicken eggs, peel. Cut the eggs into slices.

Remove the chicken back from the broth and cut off the meat. Place the eggs and meat back into the broth.

Chicken broth with egg and herbs

Ingredients:

• chicken (I took chicken leg) - 500 g;
• water - 2 liters;
• carrots - 1 pc.;
• trunk (or root) of parsley - 1 pc.;
• garlic - 5 cloves;
• onion - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 6-7 pcs.;
• salt, spices, ground black pepper - to taste;
• dill, parsley, green onions - 1 bunch (or to taste);
• egg - 2 pcs.

Manufacturing process

Pour water into a saucepan (I cooked in a 2.5 liter saucepan) and put it on fire. While the water is boiling, peel the onions and carrots, chop them coarsely (cut the onion into 4 parts, and cut the carrots into slices). Peel the garlic. We cut the chicken into pieces or use some part of the chicken completely (I cooked the broth from a whole fairly large chicken leg).

Add 3 cloves of garlic, chopped carrots and onions, bay leaf and black peppercorns to boiling water.

Let the broth boil. Drop the chicken into the bubbling broth. Wait for it to boil, skim off the foam and reduce the heat to low. Salt the broth to taste (I use fragrant garlic salt), you can also add your favorite spices and the stem (or root) of parsley to the broth.

Cover the pan with a lid loosely and cook the broth for about 1 hour over low heat. During the cooking process, the amount of broth will slightly boil away and decrease.

While the broth is cooking, wash and finely chop the parsley, dill, green onions and 2 cloves of garlic.

In a separate pan, boil 2 hard-boiled eggs; to do this, lower the eggs into cool water and cook them from the moment they boil for 10 minutes. Then we place the eggs in cool water and peel them. Cut the eggs into circles (you can cut them into slices or cubes - it all depends on your taste).

The finished broth will smell magically of vegetables, boiled chicken and spices. Remove vegetables from the broth using a strainer. The vegetables that were cooked along with the chicken have already given the broth its own taste and smell and will no longer be useful to us.

Next, take the boiled chicken out of the broth and cut it into portions. Pour the hot broth into plates, add pieces of chicken, chopped eggs, and add chopped herbs and garlic.

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Fragrant, rich and very tasty chicken broth with egg and herbs is ready. Sprinkle the dish with freshly ground black pepper to taste and start the meal.

Chicken broth with egg and rice

Ingredients for Chicken Broth with Egg and Rice:

• Chicken leg (Domestic chicken leg) - 600 g;
• Chicken egg - 2 pcs;
• Rice (Rice “Indica” TM “Mistral”) - 2 tbsp. l.;
• Salt - to taste;
• Allspice (5-6 peas of aromatic pepper) - 5 pcs;
• Bay leaf - 1 piece;
• Green onion - 2 sprigs;
• Water - 2 l.

Recipe for Chicken Broth with Egg and Rice:

Add chicken leg from homemade chicken to a saucepan with water. Place the pan over high heat and skim off the foam when it boils. Reduce heat to minimum, add 5-6 aromatic peppercorns, bay leaf, cook the chicken leg until tender. The legs can then be used to make main courses and salads.

Strain the broth through a piece of linen cloth (The structure of tissues of living organisms is studied by the science of histology) .

Return the broth to the heat and bring to a boil again. Beat 2 chicken eggs in a bowl.

Use a spoon to create a slight whirlpool in the pan with the broth, pour in the beaten eggs in a narrow stream and immediately turn off the heat.

Boil “Indica” rice TM “Mistral” in salted water until tender.

Then wash with warm boiled water.

Pour the broth into broth bowls, add 1-1.5 tbsp.
spoons of boiled rice, sprinkle the dish with chopped green onions. Bon appetit!

Chicken broth with egg and croutons

Ingredients:

How to cook

Wash the meat, place it in a saucepan with cool water, add the carrots and onion (right in the skins, then the broth will turn golden), bring to a boil over high heat. Reduce heat, skim off foam and cook until done. Half an hour before the end of cooking, add salt and spices. Strain the finished broth, discard the onions and carrots. When the meat has cooled, you can take it apart and serve it with broth, or you can add it to salads and main courses.

Boil the eggs (one per serving).

Cut the bread into small cubes, fry in vegetable oil (preferably in the consistency of vegetable and butter) until golden brown.

Finely chop the greens.

Finely chop the greens.

In each plate, place an egg cut into quarters (halves), pieces of meat (if desired), pour in hot broth, sprinkle with herbs.

Serve with croutons.

Basic chicken broth with quail eggs

Ingredients:

• Chicken necks - 1 kilogram;
• Carrots - 1 piece;
• Quail eggs - 6 pieces;
• Parsnip - 1 piece;
• Bay leaf - 3 pieces;
• Thyme - 3 pieces;
• Allspice - 5-6 pieces;
• Onion - 1 piece;
• Dill greens - 1 bunch.

How to prepare “Basic chicken broth with quail eggs”

Rinse the necks, dry with a towel and place on a parchment-lined baking sheet. Place onions and carrots here. Place the baking sheet in the oven and keep at 200 degrees for 8-10 minutes.

Transfer the necks and vegetables to a three-liter saucepan. There are also baked onions and carrots, well-washed parsley root, salt, aromatic pepper, bay leaf and thyme. Fill with cool water and cook for one hour.

After an hour, strain the broth.

Boil quail eggs separately. Quite 7 minutes.

When serving, place 3-4 halves of quail eggs in each bowl of soup and sprinkle with herbs.

Chicken broth with egg

• 1 kg soup set (chicken frames, necks and wings)
• 4 chicken legs
• 1 large carrot
• 1 medium onion
• 3 celery stalks
• 1 small parsley root
• 10 peas each of aromatic and dark pepper
• 1 bay leaf
• 3-4 sprigs each of thyme and parsley
• salt, freshly ground dark pepper
• greens to your taste and 1 egg per serving for serving

STEP-BY-STEP COOKING RECIPE

1. Cut the carrots and onions in half lengthwise, place in a dry, preheated frying pan and bake until dark brown. Chop the celery and parsley root into large pieces. Place all the chicken pieces in a saucepan, add 3 liters of cool water, leave for 30 minutes. Then put on low heat, bring to a boil, skim off the foam, add salt, add the cooked vegetables and spices, cook for 1 hour.
2. Remove the thighs from the broth, remove the meat from the bones, return the bones to the broth, add parsley and thyme, cook for another 1.5 hours. Cool the finished broth for 30 minutes and strain through a sieve. The meat can also be removed from the remaining bones, although it is boiled and not very tasty.
3. Strain the finished broth into a clean saucepan through a linen napkin, several layers of gauze or a coffee machine filter. Chop the greens (it is better to remove the stems, throw in only the leaves).
4. To serve, bring broth to a boil over high heat.
   Next, it is most convenient to prepare the broth in portions. Pour into a small saucepan as much broth as needed for 1 serving. In a small bowl, lightly beat the egg. When the broth begins to boil, pour in the egg in a thin stream, always stirring with chopsticks or a fork. Cook until the egg flakes are set, about 30 seconds. Pour the broth with the egg into a plate, sprinkle with freshly ground pepper and herbs - and serve, if desired, adding pieces of meat from the thighs to the plate. If there are a lot of people and you want to serve the soup to everyone at once, take a wide saucepan; it is easier to supervise the production of egg flakes in it.

Gastronomy Advice
Under no circumstances let the broth boil violently - one or two “gurgles” and that’s it. Violent boiling makes the broth cloudy and ugly. Carefully remove the foam, it may appear after you add vegetables, spices and herbs. To remove fat from the broth, it is best to place the cooled pan in the refrigerator - when the broth cools, the fat will form a crust on the surface, and it will be easy to skim off.

Chicken broth with egg and rice

From time to time I want to cook something simple and tasty. Such a dish, in my opinion, is chicken broth with various fillings. Now we will prepare chicken broth from homemade chicken with eggs and rice.

Ingredients for Chicken Broth with Egg and Rice:

• Chicken leg (Domestic chicken leg) - 600 g
• Chicken egg - 2 pcs
• Rice (Rice “Indica” TM “Mistral”) - 2 tbsp. l.
• Salt - to taste
• Allspice (5-6 peas of aromatic pepper) - 5 pcs.
• Bay leaf - 1 piece
• Green onion - 2 sprigs.
• Water - 2 l

Production time: 120 minutes

Nutritional and energy value:

Recipe for Chicken Broth with Egg and Rice:

Add chicken leg from homemade chicken to a saucepan with water. Place the pan over high heat and skim off the foam when it boils. Reduce heat to minimum, add 5-6 aromatic peppercorns, bay leaf, cook the chicken leg until tender. The legs can then be used to make main courses and salads.

Strain the broth through a piece of linen cloth (The structure of tissues of living organisms is studied by the science of histology) .

Return the broth to the heat and bring to a boil again. Beat 2 chicken eggs in a bowl.

Use a spoon to create a slight whirlpool in the pan with the broth, pour in the beaten eggs in a narrow stream and immediately turn off the heat.

Boil “Indica” rice TM “Mistral” in salted water until tender.

Then wash with warm boiled water.

Pour the broth into broth bowls, add 1-1.5 tbsp. spoons of boiled rice, sprinkle the dish with chopped green onions.

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24 months ago maktub 24 #

October 10, 2018 obukhov11 # (recipe creator)

March 12, 2018 obukhov11 # (recipe creator)

March 5, 2018 Svetuniya KSA #

March 8, 2018 obukhov11 # (recipe creator)

March 1, 2018 toma0507 #

February 27, 2018 ElenaRu #

February 25, 2018 sentyabr #

March 5, 2018 obukhov11 # (recipe creator)

February 24, 2018 Irushenka #

March 1, 2018 obukhov11 # (recipe creator)

February 24, 2018 Wera13 #

February 24, 2018 obukhov11 # (recipe creator)

February 24, 2018 mamulem #

February 24, 2018 obukhov11 # (recipe creator)

February 24, 2018 Miss #

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Broth with chicken egg

Recipes: 4

water – 1.2-1.5 liters
non-fat meat or poultry – about 300 g.
parsley root or a small piece of celery root
3 yolks and one egg
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salt, mixture of Italian herbs

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tigra6976

• January 17, 2010, 10:31 pm

broth: 1 chicken (I used bones from chicken drumsticks, stuffed chicken drumsticks left after the dish), 1.5 liter of water, 1 onion, salt.
for pancakes - 2 eggs, 3 tablespoons of milk, 4 tablespoons of flour, herbs (to your own taste - parsley, dill, celery), 2 cloves of garlic, salt and ground pepper (5 types).

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larcik

• 04 December 2008, 23:54

200 gr.
chicken 100 gr.
soup paste (or all other pasta) several sprigs of dill, parsley, green onions.
2 testicles.
salt, freshly ground dark pepper.

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skljanka

• 01 December 2008, 00:43

several sprigs of marjoram, basil and parsley
2 eggs
salt, white pepper
5 tbsp.
milk 1 liter of broth: choice of chicken or beef,
in addition to:

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bromelija

• 30 May 2008, 04:29

Nina and Ulyana Tarasova “And we have cookies!”