The broth is considered the easiest to cook first course. It is prepared from any meat or fish products..
Such a soup can even be made from meat or fish food scraps left over from the manufacture of other dishes. But, despite this, the broths are obtained with a unique and exceptional taste.
After all, they are mainly cooked on the basis of game, chicken, beef or any other meat with the use of bones, vegetables and spices. So the broth turns out to be rich. And if you add eggs and, for example, croutons to the broth, then it will turn out not only tasty, but also satisfying. At the same time, the eggs are boiled separately in the shell or without it, directly in the broth.
Egg broth - general cooking principles
Before adding eggs, meat or fish with vegetables needs to be boiled, and after the broth should be filtered and put back to cook.
In raw form, eggs should be added to the broth no earlier than five minutes before being cooked. The shell must be broken right above the pan and immediately send the egg there. In order not to get a lump, and the egg does not spill into the whole pan with small flakes, the broth should be immediately intensively stirred.
In boiled form, the egg is added to the finished and portioned spill. You can cut it into quarters, and in half or rings. It must be remembered that the egg must first be boiled hard-boiled. To do this, put it in a bowl, add water and boil for at least a quarter of an hour. In order for the shell to separate well, the finished egg should first be held in cold water.
Eggs in the broth can also be added in a shaken form. To do this, mix it with a fork or whisk with cream, mayonnaise, soy sauce or liquid sour cream before adding to the soup.
In addition to eggs, you can add cheese, herbs, spices or a variety of vegetables to the broth. Serve the broth with croutons made of puff pastry, white loaf or rye bread.
Game egg broth with croutons
Ingredients:
• 100 g of food waste from carcasses of game with bones (partridge, hazel grouse or pheasant);
• one egg white;
• 10 g carrots;
• 10 g onions;
• parsley root;
• a pinch of white ground pepper;
• salt to taste;
• 40 g of wheat bread;
• 10 g of hard cheese;
• a spoonful of butter.
Cooking method:
1. Wash food waste in cool water and put to boil.
2. Parsley root, carrots and onions, not peeling, cut into pieces and bake a little in a dry frying pan with strong heating of the stove. Add vegetables to the broth.
3. Cook for a quarter hour with the pan half closed.
4. Then strain the broth and bring to a slow boil.
5. Beat the egg white until smooth and add to the broth with stirring.
6. Add salt and pepper.
7. Cook for another minute and turn off the heating of the stove.
8. Grind the cheese.
9. Melt the butter.
10. Cut the wheat bread into slices or cubes. Put on a baking sheet, sprinkle with cheese and sprinkle with butter.
11. Place the baking tray with croutons in a hot oven at standard temperature, and keep there until a rosy surface appears.
12. Serve the broth in a soup bowl, sprinkled with cheese, and croutons next to it on the saucer.
Spicy broth with egg, croutons and herbs
Ingredients:
• 210 g of chicken food waste (legs, head, neck, skin);
• one egg;
• 20 g of fresh dill;
• 20 g celery root;
• 10 g carrots;
• salt;
• two peas of black pepper;
• one pea of allspice;
• one bay leaf;
for toast:
• 100 g of ready-made puff pastry;
• 10 g of skim milk or cream;
• 10 g of sesame seeds.
Cooking Method:
1. Puff pastry can be used both yeast and yeast-free. Cut it into cubes of a suitable size (for one bite). Put them on a baking sheet lined with special paper and grease with greasy milk. Sprinkle sesame seeds on top and put in a hot oven to bake until cooked.
2. Rinse chicken food waste, pour cool water in a saucepan and put on a boil.
3. Separately, boil a hard-boiled egg.
4. Sort the greens and rinse. Dry and chop finely.
5. Add carrot and celery, peppercorns to chicken waste.
6. Cook for a quarter of an hour. The lid of the pan should be half closed. Periodically you need to remove the foam.
7. At the end of cooking add bay leaf.
8. Strain the broth. Bring to a boil and salt.
9. Peel and cut the egg into two or three parts.
10. Pour the finished broth into a soup cup, put egg slices on top and sprinkle with dill. Croutons are served on a separate patty plate.
Chicken stock with egg and Madeira
Ingredients:
• 150 g of chicken food waste;
• one onion;
• half a small carrot;
• 30 ml madeira;
• clove of garlic;
• one egg;
• salt;
• ground pepper to taste.
Cooking Method:
1. Rinse chicken waste and cook in a saucepan.
2. Rinse the onions and carrots and put to the broth.
3. Cook, stirring and removing foam.
4. Then strain the broth and put in the boil again.
5. Add salt, ground pepper and Madeira.
6. Break the egg into a cup.
7. In a boiling broth make a funnel, stirring it with a spoon.
8. Pour the egg into this funnel with a quick motion and cook for a minute.
9. Peel and sell garlic through a special garlic press.
10. Pour the broth with the egg into a plate and season with garlic.
11. Serve hot with fresh vegetables.
Pink salmon fish broth with egg and spicy croutons
Ingredients:
• head and tail (200 g) of pink salmon;
• a pinch of dried ginger;
• 30 g of white parsley root;
• 50 ml cream;
• one chicken egg;
• salt to taste;
• sprigs of fresh parsley;
for toast:
• 100 g of wheat or rye bread;
• 5 g of sunflower oil;
• 30 g of hard cheese;
• one quail egg;
• 5 g of tomato paste or ketchup;
• 5 g butter;
• a pinch of red ground pepper.
Cooking Method:
1. For croutons, cut the bread into cubes and lightly fry in butter.
2. Grind hard cheese and mix with tomato paste, add raw quail egg and red pepper. Mix well.
3. Put slices of fried bread on a baking sheet, grease with cheese mixture and bake in a hot oven until the cheese is melted.
4. Rinse parts of pink salmon well. Pull the gills out of your head, from them the broth will be bitter and cloudy.
5. Put the fish in a pan, pour cold water and put on the stove to heat.
6. Add parsley root and salt.
7. Pour cream into a Turk and bring to a boil. Set aside for now.
8. Rinse the parsley and put it on a towel. When dry, finely chop.
9. Boil the hard-boiled egg. Cool and clean. Cut into rings.
10. Pour the cooked broth through an iron sieve. Bring to a boil and add cream and ginger.
11. Pour the broth into a plate, lay egg circles on top and sprinkle with parsley. Here, along with the broth, serve warm croutons.
Beef broth with egg and cream cheese
Ingredients:
• 100 g of cuts of beef without fat;
• three quail eggs;
• one processed cheese;
• salt to taste;
• pruning one apple (peel, core);
• white cabbage;
• 10 g of parsnip.
Cooking Method:
1. Pieces of beef pour cold water, add pieces from apple and cabbage, parsnip.
2. Cook for half an hour with a half-closed lid.
3. Strain and cook again. To salt.
4. Cut the cream cheese into small cubes and add to the broth.
5. When the cheese is gone, remove the pan from the stove.
6. Boil the eggs in a separate cup. Peel and cut into halves.
7. Serve the broth in a soup bowl. Put halves of quail eggs on a saucer.
Vegetable broth with egg and rice
Ingredients:
• 30 g celery root;
• 20 g of parsley root;
• half of the bulb;
• half a carrot;
• clove of garlic;
• 20 g of cauliflower;
• 10 g of broccoli cabbage;
• a piece of beets;
• a spoonful of sour cream;
• one egg;
• several leaves of sorrel;
• 20 g of rice groats;
• salt to taste;
• two peas of black and allspice.
Cooking Method:
1. Rinse all vegetables in clean water.
2. Place celery, parsley root, onion, carrots, garlic and whole cabbage in a pan for cooking broth. Add beets there. Pour necessarily cool water and cook for several minutes.
3. Then add peppercorns and cook another quarter hour.
4. If necessary, sort the rice groats, rinse from excess starch and cook separately. Rinse again.
5. Sort the sorrel, finely chop.
6. Break the egg into a bowl and beat with a fork until the mass is smooth with sour cream.
7. Filter the prepared vegetable broth and season with salt. Put on heating, and when it boils, pour the egg in there, continuously stirring with a spoon or cook.
8. Pour the broth into a serving cup. Put a spoonful of cooked rice in the center and sprinkle with sorrel greens.
Egg Broth - Tricks and Tricks
• When the broth boils, you need to remove all unnecessary from the surface with a slotted spoon.
• Vegetables can be added to the broth fresh, fried or baked.
• Eggs for the broth will suit both ordinary chicken and quail.
• To prevent the broth from becoming cloudy, only protein can be used.
• Scrambled egg mixture in the broth should be added in small portions and a thin stream, at the same time mix everything with a special spatula.
• In order not to spoil the dish, you can pre-beat the egg with a few tablespoons of the prepared hot broth and only then add the mixture to the soup.
• If you cook coarsely chopped vegetables (carrots, onions) in the broth, it will turn out transparent with a beautiful golden hue.
• For a more interesting taste, the broth can be cooked from different types of meat.
