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
hard cheese (Parmesan or Gran Padano) - 50 gr.
salt, mixture of Italian herbs

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).

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.

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:

bromelija

30 May 2008, 04:29

Nina and Ulyana Tarasova “And we have cookies!”

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

Wash the chicken back, place it in a pan, cover with water. Add salt.
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.
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 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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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.

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

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.
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.
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).
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.

Chicken soup with egg - how to cook it correctly according to the usual step-by-step recipe

Hello, dear readers! Let's prepare chicken soup with eggs according to a proven recipe. Let's look at how to cook a delicious egg dish with herbs step by step.

Let's remember the age-old dilemma of the chicken and the egg: which came first? The mystery is truly unsolvable, but I didn’t really want to solve it when they were both so delicious. Therefore, now we cook from chicken and eggs together, and our dish will immediately become doubly tastier.

I hope you understand how to select eggs; first of all, they must be fresh and of high quality. Then let's decide which eggs are best to cook with - chicken or quail. I suggest using regular raw eggs, and when we cook with boiled ones, we’ll use quail eggs. Small boiled eggs look very nice on a plate, they fit perfectly into a spoon, and are easier to eat.

Before cooking the broth, I remove the skin from the chicken parts, remove the fat and veins.

Next in line: vegetables, spices, herbs. Wash the potatoes and carrots well, peel the onions and garlic. I love cooking with parsley, it gives a wonderful flavor. But you can replace it with dill, spinach, cilantro, arugula, or any other greens that suit your taste.

The traditional version of our soup is cooked only with vegetables, although you can vary the recipe with vermicelli, noodles, millet, rice, buckwheat, dumplings, and rice funchose.

We have prepared all the ingredients and are starting to cook the soup for a homemade lunch.

Step-by-step traditional recipe with photos

Video recipe

Other recipes

With rice

We cook according to the traditional recipe. In this option, add rice, bringing the food to half-cookedness, and pour in the beaten raw egg at the very end of cooking. Don't forget about the spices, choose them according to your own taste. I like to add pepper and turmeric. The dish becomes spicier and changes color. Let's decorate the table perfectly when serving, crumble more greens into the plates. You will get a soft summer egg soup.

In Georgian

The Georgian version (chikhirtma) is an easy recipe. Fry finely chopped onion in butter until light golden brown, add a spoonful of flour, 2 ladles of broth, mix and simmer for 2-3 minutes. Place the mixture into the broth. Beat 2 eggs, add a glass of broth and a little vinegar or lemon juice so that the eggs do not curl into flakes when we pour them into the broth in a narrow stream. Then add the boiled pieces of chicken and let it brew. Cilantro would be great in this recipe, it will add that typical flavor. Chikhirtma is served with croutons or crackers.

Read about how to create crackers without the help of others in the Products section.

Sorrel has an excellent sour taste. You can immediately feel the arrival of the summer season. I try to use as many different herbs as possible in recipes, it’s delicious and completely budget-friendly. First, cook the chicken base with potatoes, then rinse well and finely chop the sorrel and add it 3 minutes before the end of cooking. Pour in the raw egg, close the lid and let it brew. Light summer soup is ready!

With nettle and boiled egg

Useful tips

I advise you to constantly drain the first water after boiling the meat, and during cooking, skim off the foam and remove fat from the surface of the broth.
When you pour in the raw beaten egg, do it carefully in a narrow stream, stirring the contents of the pan, so the egg mass will be more attractive and thinner in the bubbling broth.
Croutons are an excellent accompaniment to summer light chicken soups.
I really like spicy and fragrant dishes, so I use a lot of different spices, although our dish can be prepared only with salt. The result will be a neutral, soft, gentle taste.
Chicken soup tastes great in one pot. First, cook the chicken base, then pour it into pots and pour beaten egg on top. A crust appears. Then put the dish in the oven and the egg crust will swell. This is quite wonderful and delicious!
Our food goes well with parsley root. Wash the roots, chop finely and add to the soup. The taste will change immediately. It's not for everybody, but I like it. Give it a try.
After the chicken is cooked, remove it from the broth and separate the meat from the bones. The pieces can be sent back to the soup, or served separately on a plate.
Add grated processed cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring vigorously so that the egg does not curl. The result will be an egg-cheese version, a very warm substance.
To make our dish more satisfying, we’ll add dumplings made from flour or semolina. They will turn out fluffier if you mix beaten egg white into the dough.
It will be original if cooked with a poached egg. Carefully break it straight into the bubbling broth. Boil for another 2-3 minutes and serve.

Benefits/harms of the soup products used

Chicken meat is certainly beneficial for the human body:

not enough fat and a lot of amino acids: arginine, taurine, purine, leucine, lysine, valine, isoleucine, tryptophan;
rich in vitamins and minerals;
It's low in calories and won't make you fat.

Be careful when choosing chicken meat. Do not buy “blue birds” and, on the contrary, very fattened broilers. Steroids and other unsafe chemicals may have been used during their cultivation.

Egg is a very necessary dietary product:

gives us a feeling of satiety;
contains amino acids, proteins and vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) ;
Thanks to the presence of B vitamins, it helps preserve the functions of the nervous system and regulates the functioning of the internal secretion organs.

Egg yolk is absorbed perfectly in any form; it is better to eat the white boiled, so it is digested faster.

I do not recommend eating raw eggs; this may be unsafe due to the presence of salmonella, which does not harm the chicken and eggs, but when it enters the human body it leads to infection of the blood (the internal environment of the human and animal body) and unsafe intestinal tract disease. Therefore, before insertion, chicken eggs must be washed with soap.

Conclusion

We cooked chicken soup with eggs and looked at 5 more options, although there are even more. Read about this in the Food section in the Chicken Soups recipe. There are 30 options described there for every taste and preference.

What kind of soups do you cook in the summer? Tell us about it in the comments.