Broth chicken with egg: a simple recipe

In the cold, it's easier and quicker to warm yourself with a plate of hot first course. It is the most effective way to fill the lost forces of the working day. And if you do not have enough time to cook something compound, then you can just cut a chicken with an egg with an egg. And if the basis is prepared in advance, then dinner is waiting for you at any time. In addition, this dish is very sparing for the figure, which many ladies for sure will be pleased.

We cook correctly

Even a simple chicken broth is delicious and beautiful - if you manage to cook it without very common mistakes. Rules a little. Firstly, if your carcass is frozen, she needs to be given a thaw beforehand, naturally. Secondly, a large bird should be cut to ensure that the meat is cooked evenly. Thirdly, the chicken is filled with cold water - so the broth will be more saturated and fragrant. Fourth, you need to regularly remove the foam - it's a pledge that your broths and soups will be transparent and beautiful.

In a saucepan, in addition to meat, whole onions and carrots are laid. If you want to get a bright golden shade of broth, do not scrape off the onion shell. Salt, laurel and pepper are added after complete removal of the foam.

When the broth is ready, vegetables and seasonings are removed from it. Meat can be disassembled and served along with the broth, and you can let in salads and second courses.

How much broth to cook depends on the "origin" of the bird. Bought in the store is about an hour - like a chicken soup. If you got a home carcass, have the patience of the hour for 2-3. If you use chicken fillet for broth, it will be ready in about forty minutes. Although for saturation, you can hold the pot on the stove longer.

Work on bugs

Despite its goodness, a chicken broth with an egg and other tempting additions can disappoint your appearance if you did not keep track of and did not have time to remove the foam. To fix the situation, a glass of cold water should be poured into the pan: a cap will rise over the surface, and the broth will acquire the conceived transparency. Of course, it must be filtered through a small colander, gauze folded several times, or a sieve.

Chicken broth with egg: recipe base

So, the basis we learned to cook according to all the rules. Now we need to add to her piquancy and beauty. For this, dill, onion and parsley are cut. In a small saucepan, eggs are cooked at the rate of one for two eaters. Garlic slices bread, then cut into cubes. It can be done differently: chop the denticles and mix the mass with the breadcrumbs. But here you can not calculate and get too garlick toast. Bread is laid out on a baking sheet and dried in the oven until golden. Broth, if cooked earlier, is heated to the desired temperature. In the plates put half of the egg, poured the base and sprinkled with herbs, and chicken broth with the egg is ready for use. It is better to serve croutons in a separate pot and sprinkle them as they eat. Otherwise, they raskvatsya in the liquid and spoil the appearance of the dish (and his taste, too).

The recipe is more complicated

An empty broth may seem uninteresting to some gourmets. We offer them to enrich the chicken broth with eggs with some vegetables that will give it a certain elegance and piquancy. And the egg is not just so.

A large carrot is placed in a boiling broth. Soon after it, potato cubes are introduced. The tubers are cut considerably smaller than on the soup. When the potatoes are easily pierced by a fork, squares of onions are poured; Pre-roast it is not necessary. Almost immediately sprinkled with crushed celery. You can do without it, but the chicken broth with the egg will lose a lot in the fragrance. Yes, and raisins dish just lost. Following in the bowl, two eggs are mixed slightly. Beat up to the foam should not, just to make the mass turned out relatively homogeneous. A thin trickle, with vigorous work of the ladle, the eggs are poured into the broth. The last is poured in a crushed bunch of dill, and the cooker shuts off. Elegant dinner is ready!

Almost soup

Another interesting option for dinner lovers is more dense, not wanting to mess with cooking soup. On the broth it is better to let the chicken fillet or other meat parts: when the base is ready, the meat is cut or disassembled. Separately boiled rice (or gets already cooked, left from another dish). It mixes with chicken and medium-sized chopped eggs. This mass is laid out on plates or soup cups, filled with a 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 broth chicken with eggs can "depict" in the spirit of the preferred cuisine. The base (it will need a liter) is brewed from the 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 strands. The second in another vessel is steeply brewed, cut into cubes and thrown into a pan, removed from the hob. A small piece of tofu cheese is cut into pieces and added there. A pair of garlic slices is pressed by the 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 provide for adding greens. But if you wish, you can supplement it with your broth chicken with egg. It seems that the green onions, dill and coriander harmoniously fit into the dish.

Broth puree

And finally - a thick broth, very reminiscent of soup-puree and aged in the Italian taste. It will require spinach, 800 grams per liter of broth. Frost is quite suitable, just before cooking it will be necessary to unfreeze it on the bottom shelf of the refrigerator - so the plant least loses its taste and vitamins. However, if you are in a hurry, you can use the microwave. But in any case not hot water!

Spinach is poured into boiling broth. Simultaneously with it is poured as much as possible crushed pod peperonchino. On fire, the broth is aged for no longer than three minutes. Separately, cook three eggs and finely rubbed with a grater. Broth is poured on deep plates, egg chips are laid directly before eating. Ostrenko and delicious, even those who are indifferent to spinach will like it.

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