Egg broth is an easy first course and is simple to prepare. Variants of broth with game egg, fish, chicken and beef

Egg broth is an easy first course and is simple to prepare. Variants of broth with game egg, fish, chicken and beef

Broth is considered the easiest to prepare the first dish. It is prepared from any meat or fish products.

This 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 mostly cooked on the basis of game, chicken, beef, or any other meat using bones, vegetables, and spices. So the broth turns out rich. And if you add eggs to the broth and, for example, croutons, it will turn out not only tasty, but also nourishing. The eggs are boiled separately in the shell or without it directly in the broth.

Broth with egg - the general principles of cooking

Before adding eggs, meat or fish with vegetables should be cooked, and after broth should be drained and cooked again.

Raw eggs to the broth should be added no earlier than five minutes before readiness. The shell needs to be broken right above the pan and immediately send the egg there. In order not to get a lump, and the egg does not spread out over the entire pan with small flakes, the broth should immediately be stirred up intensively.

In boiled form, the egg is added to the ready and portion-spilled broth. You can cut it into quarters or in half or with rings. It must be remembered that the egg must first be 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 be well separated, you must first hold the prepared egg in cold water.

Eggs in broth can be added also in the shaken up look. To do this, you need to mix it with a fork or whisk with cream, mayonnaise, soy sauce or 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 from puff pastry, white loaf or rye bread.

Broth with game egg with croutons


• 100 g of food waste of a carcass game with bones (partridge, hazel grouse or pheasant);

• one egg white;

• 10 g carrots;

• 10 g onion;

• parsley root;

• a pinch of white ground pepper;

• salt to taste;

• 40 grams of wheat bread;

• 10 g of hard cheese;

• spoon of butter.

Cooking Method:

1. Wash food waste in cool water and put to boil.

2. Parsley root, carrots and onions are not peeled, cut into pieces and bake a little in a dry frying pan on a hot plate. Add vegetables to the broth.

3. Boil for a quarter of an hour with the lid of the pan half-closed.

4. Then strain the broth and bring to a slow boil.

5. Beat egg white until smooth and put into broth with stirring.

6. Add salt and pepper.

7. Boil another minute and turn off the stove heat.

8. Chop the cheese.

9. Melt the butter.

10. Cut wheat bread into slices or cubes. Put on a baking sheet, sprinkle with cheese and sprinkle with butter.

11. Put a baking tray with croutons in a hot oven at a standard temperature, and keep there until the appearance of ruddy surface.

12. Serve the broth in a soup bowl, sprinkle with cheese, and croutons next to the saucer.

Spicy broth with egg, croutons and greens


• 210 g of chicken food waste (legs, head, neck, skin);

• one egg;

• 20 g fresh dill;

• 20 g celery root;

• 10 g carrots;

• salt;

• two black peas;

• one pea allspice;

• one bay leaf;

for toasts:

• 100 g of the finished puff pastry;

• 10 g fat milk or cream;

• 10 g sesame seeds.

Cooking Method:

1. Puff pastry can be used both yeast and yeast-free. Cut it into cubes of the appropriate size (for one bite). Put them on a baking sheet lined with special paper and grease with thick milk. Sprinkle with sesame seeds and bake in a hot oven until cooked.

2. Wash chicken food waste, pour in cool water in a saucepan and boil. 3. Separately cook a hard boiled egg.

4. Greens to sort and rinse. Dry and chop finely.

5. Add to the chicken waste carrots and celery, peppercorns.

6. Boil a quarter of an hour. At the same time, the lid of the pan should be half-closed. Periodically need to remove the foam.

7. At the end of cooking, add bay leaf.

8. Broth strain. Bring to a boil and salt.

9. Clean the egg and cut it into two or three pieces.

10. Pour the ready broth into the soup cup, put the egg pieces on top and sprinkle with dill. Croutons are served on a separate pie plate.

Chicken broth with egg and Madera


• 150 g of chicken food waste;

• one onion;

• half a small carrot;

• 30 ml of Madeira;

• garlic clove;

• one egg;

• salt;

• to taste ground pepper.

Cooking Method:

1. Wash chicken waste and put to boil in a saucepan.

2. Rinse the onions and carrots and place in the broth.

3. Boil, stirring and removing the foam.

4. Then strain the broth and boil again.

5. Add salt, ground pepper and madeira.

6. Smash the egg into the cup.

7. In a boiling broth make a funnel, stirring it with a spoon.

8. In this funnel with a quick motion to pour the egg and cook 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.

Fish broth from pink salmon with egg and spicy croutons


• head and tail (200 g) pink salmon;

• pinch of dried ginger;

• 30 g white parsley root;

• 50 ml of cream;

• one chicken egg;

• salt to taste;

• sprigs of fresh parsley;

for toasts:

• 100 grams of wheat or rye bread;

• 5 g of sunflower oil;

• 30 g of hard cheese;

• one quail egg;

• 5 g tomato paste or ketchup;

• 5 g butter;

• pinch of red pepper.

Cooking Method:

1. For croutons, cut bread into cubes and lightly fry in butter.

2. Chop hard cheese and mix with tomato paste, add raw quail egg and red pepper. Mix well. 3. Place slices of roasted bread on a baking sheet, brush with cheese mixture and bake in a hot oven until the cheese melts.

4. Wash parts of pink salmon well. From the head to pull the gills, from them the broth will be bitter and muddy.

5. Place the fish in a saucepan, add cold water and put the plates on the heat.

6. Add parsley root and salt.

7. Cream pour into the Turk and bring to a boil. For now, set aside.

8. Rinse parsley and put on a towel. When dry, chop finely.

9. Boil a hard boiled egg. Cool and clean. Cut into rings.

10. Boiled broth pour over an iron sieve. Bring to a boil and add cream and ginger.

11. Pour the broth into a plate, put egg cups on top and sprinkle with parsley. Immediately along with the broth to serve warm croutons.

Beef broth with egg and melted cheese


• 100 grams of scraps of beef without fat;

• three quail eggs;

• one processed cheese;

• salt to taste;

• pruning of one apple (skin, core);

• cabbage stalk;

• 10 g of parsnip.

Cooking Method:

1. Add beef slices with cold water, add pieces of apple and cabbage, and parsnips.

2. Cook for half an hour with a half-closed lid.

3. Strain and stew again. Salt

4. Cut the processed cheese into small cubes and add to the broth.

5. When the cheese is sold, remove the pan from the stove.

6. Cook eggs in a separate cup. Peel and cut into halves.

7. Broth served in a soup bowl. Next on the saucer lay out the halves of quail eggs.

Vegetable broth with egg and rice


• 30 g celery root;

• 20 g parsley root;

• half onion;

• half carrot;

• garlic clove;

• 20 g of cauliflower;

• 10 g broccoli;

• a piece of beet;

• a spoon of sour cream;

• one egg;

• a few leaves of sorrel;

• 20 g rice cereal;

• salt to taste;

• two peas each of black and allspice.

Cooking Method:

1. Rinse all vegetables in clean water.

2. Put celery, parsley root, onion, carrot, garlic and whole cabbage into the cooking pot. Add beetroot there. Pour necessarily cool water and cook for several minutes. 3. Then add peppercorns and cook for another quarter of an hour.

4. Rice crumbs, if necessary, sort, wash off excess starch and cook separately. Rinse again.

5. Sorrel to sort, finely chop.

6. Beat the egg in a bowl and beat with a fork until smooth with mashed sour cream.

7. Strain the ready vegetable broth and season with salt. Put on the heat, and when it boils, pour the egg in there, constantly stirring with a spoon or a little boil.

8. Pour broth into portion cup. In the center put a spoonful of boiled rice and sprinkle with sorrel.

Egg Broth - Tricks and Tips & Tricks

• When the broth boils, you need to remove everything that is superfluous from the surface using a skimmer.

• Vegetables in broth, you can add fresh, fried or baked.

• Eggs for broth fit both regular chicken and quail.

• To make the broth not cloudy, only protein can be used.

• Shaken up the egg mixture in the broth should be added in small portions and a thin stream, at the same time stir everything with a special spatula.

• In order not to spoil the dish, you can pre-beat the egg with a few spoons of ready-made hot broth and then add the mixture to the soup.

• If you boil coarsely chopped vegetables (carrots, onions) in a broth, it will turn out to be transparent with a beautiful golden hue.

• For a more interesting taste, broth can be cooked from different types of meat.

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