In cold weather, it is easiest and quickest to warm yourself 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 find an hour for chicken and egg broth. 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 correctly
Even a simple chicken broth is tasty and beautiful - if you can cook it without very common mistakes. There are few rules. Firstly, if your carcass is frozen, it must first be thawed, 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 aromatic. Fourth, you need to regularly remove the foam - this is the guarantee that your broths and soups will be transparent and beautiful.
In addition to meat, a whole onion and carrot are laid in the pan. If you want to get a bright golden hue of the broth, do not peel the husk from the onion. Salt, laurel and pepper are added after the complete removal of the foam.
When the broth is ready, vegetables and seasonings are removed from it. The meat can be disassembled and served with the broth, and can be put into salads and main dishes.
How much to cook the broth depends on the "origin" of the bird. Purchased at the store, it takes about an hour to cook - just like a chicken 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 about forty minutes. Although for saturation, you can hold the pan on the stove longer.
Error handling
Despite its goodies, chicken broth with eggs and other tempting additions can disappoint you with your appearance if you have not kept track of and have not managed to remove the foam. To fix the situation, pour a glass of cold water into the pan: the cap will rise above the surface again, and the broth will regain its intended transparency. Of course, it must be filtered - through a small colander, cheesecloth, folded several times, or a sieve.
Chicken stock with egg: basic recipe
So, we learned how to cook the basis of all the rules. Now you need to add her piquancy and beauty. To do this, chop dill, feather onion and parsley. In a small saucepan eggs are cooked at the rate of one for two eaters. Garlic slices are rubbed with bread, and then cut into cubes. It can be done differently: chop the cloves and mix the mass with the 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 prepared earlier, is heated to the desired temperature. Half the eggs are placed in the plates, poured with the base and sprinkled with herbs, and the chicken broth with the egg is ready to eat. Crackers are best served in a separate bowl and pour them as you eat. Otherwise, they will splatter in the liquid and spoil the appearance of the dish (and its taste too).
The recipe is more complicated.
An empty broth may seem uninteresting to some foodies. We suggest that they enrich the chicken broth with eggs with some vegetables that will give it a certain elegance and piquancy. And the egg will not just be laid.
A large carrot, grated with a coarse grater, is put into the boiling broth. Soon after, potato cubes are introduced. The tubers are cut noticeably smaller than the soup. When the potato is easily pierced with a fork, onion squares are poured; pre-fry it is not necessary. The crushed celery is poured almost immediately. You can do without it, but chicken broth with egg will lose much in the aroma. And the dish will definitely lose its raisins. Next, two eggs are lightly mixed in a bowl. Beat until foam should not be, just so that the mass is relatively homogeneous. In a thin stream, with vigorous work by a ladle, eggs pour into the broth. The last chopped bunch of dill is poured, and the plate is turned off. Gorgeous dinner is ready!
Almost soup
Another interesting option for dinner buffs who do not want to bother with cooking soup. It is better to put chicken fillet or other meat parts in the broth: when the base is ready, the meat is cut or pulled into fibers. Rice is cooked separately (or it is already cooked left over from another dish). It is mixed with chicken and medium-chopped eggs. This mass is laid out on plates or soup cups, poured with aromatic broth and seasoned with chopped greens. 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 "portray" 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 a boiling broth with stirring to make long strings. The second in another vessel is cooked steeply, cut into cubes and thrown into a pan removed from the burner. A small piece of tofu cheese is cut into slices and added there. A pair of garlic cloves is pressed through a press or finely chopped and laid with cheese. The final touch is a few drops of lemon juice squeezed into the broth.
The original recipe does not add greens. But if you wish, you can supplement it with your chicken broth with an egg. It seems that green onions, dill and cilantro will harmoniously fit into the dish.
Puree broth
And finally - a thick broth, very reminiscent of mashed soup and aged in Italian style. For it you will 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 - so the plant has the least loss in taste and vitamins. However, if you are in a hurry, you can use the microwave. But by no means hot water!
Spinach is placed in a boiling broth. At the same time, the maximum chopped peperonchino pod is poured. 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. Hot and tasty, even those who are indifferent to spinach will like it.
In principle, chicken broth with egg may include other supplements. If you left yesterday’s noodles or buckwheat in the fridge, they may well be the complement to this dish. But even without them, such a broth is quite worthy of attention and regular use.