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Chicken broth with egg

Author
Cookinero 29 Mar 2025
5700
Chicken broth with egg

Chicken broth doesn't just satisfy hunger. It heals! A mug of hot broth alleviates the general condition during a cold and other illnesses when there is no appetite. Today we will tell you how to make chicken broth with an egg. The dish turns out very tasty. To make such an egg broth, you need to boil the eggs hard.

How to cook Chicken broth with egg

Step 1

Chicken broth with egg

Start cooking the chicken broth with the egg. To do this, place the meat in a saucepan and pour in cold water. Add salt and a whole onion. Put on high heat. It will boil in 10 minutes. Remove the foam, reduce the heat to low. Cook for 60 minutes.

Step 2

Chicken broth with egg

Prepare the eggs. Peel them and cut them into slices.

Step 3

Chicken broth with egg

Finish making the egg broth. Remove the chicken, separate the meat from the bone and return it to the pan. The broth is ready. When serving, add the egg directly to the bowl.

Chicken broth with egg - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute homemade broth with store-bought chicken broth for a quicker version. Just warm it up, add the cooked chicken and eggs, and simmer for a few minutes to blend flavors.
Store the broth (without added eggs) in an airtight container for up to 3–4 days. Add freshly sliced eggs just before serving for the best texture and freshness.
For a vegetarian twist, omit the chicken and eggs. Use vegetable broth, add tofu or mushrooms for protein, and garnish with fresh herbs for extra flavor.
Yes, freeze the strained broth (without eggs) for up to 3 months. Thaw and reheat gently, then add fresh egg slices when serving.
Enhance the broth by adding garlic, ginger, or bay leaves while simmering. A splash of lemon juice or fresh herbs like parsley at the end brightens the taste.
Reheat the broth separately, then pour it over freshly sliced eggs in the serving bowl. This keeps the eggs tender and prevents them from becoming rubbery.
Absolutely! Swap whole eggs with hard-boiled egg whites, sliced just like whole eggs, for a lighter version of the dish.

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