Clear broth with egg prick (with more vegetables)

For 4 people
  • 1 onion
  • 1 (approx. 600 g) Chicken breast with skin and bones
  • 1 small bunch of soup greens
  • 1 bay leaf
  • 1 TL Peppercorns
  • salt
  • 2 Eggs (size M)
  • 100 ml milk
  • pepper
  • 150 g Carrots
  • 1/2 stick of leek
  • chervil
  • fat
  • aluminum foil
90 minutes
easy
1.
Halve the onion between the flower and the root. Roast in a pan without fat on the cut sides for about 3 minutes. Wash meat in a large saucepanput. Clean and wash soup greens. Peel the carrots and celery. Cut everything into large pieces. Add the onion, soup greens, bay leaf and peppercorns to the saucepan. Pour in 1 1/2 liters of cold water so that the meat is covered. Salt, bring everything to the boil and simmer gently for about 1 hour over a low heat. For the egg custard, whisk the eggs and milk together and season with salt and pepper. Put in a small, greased, flat baking dish. Cover the tin with aluminum foil, place in the drip pan of the oven and put in the preheated oven (electric stove: 150 ° C / fan oven: 125 ° C / gas: level 1), pour plenty of hot water into the drip pan. Let the egg milk set for about 45 minutes. Peel and clean the carrots and cut into fine strips. Clean and wash the leek and cut into fine strips. Lift the meat out of the broth, pour the broth through a sieve. Measure out 500 ml of stock, pour into a saucepan. Bring to the boil, add the vegetables and simmer for about 4 minutes. Pour into a sieve, collect the broth and fill up to 1 liter with the remaining broth. Supplement any missing liquid with water. Carefully detach the meat from the bone, remove the skin and cut the meat into cubes. Carefully remove the egg from the mold and cut out with a small cookie cutter. Add the egg crust, meat and vegetables to the hot stock. Arrange the broth with the insert in soup bowls. Garnish with chervil
2.
Preparation time approx. 1 hour 30 minutes
1 Person approx.:
  • 230 kcal
  • 960 kJ
  • 29 g protein
  • 11 g fat
  • 3 g carbohydrates

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