Chicken Broth with Egg Ribbons
A clear, light broth with carrot and egg stirred into ribbons. Fifteen minutes.
15 min
2 servings
Difficulty 2/5
Supper · Lunch
Prep 5 min · Cook 10 min
Two eggs are all the substance this bowl has. How they go in decides everything: a thin stream into barely moving stock gives ribbons, anything faster gives crumbs.
Per serving
136
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Chicken Stock
800 milliliters
Chicken Egg, whole
2 large (120 grams)
Carrot
1 piece (60 grams)
Green Onion / Spring Onion
2 stalks (30 grams)
Parsley
4 sprigs (8 grams)
Salt
to taste
Black Pepper
to taste
Steps
Cut the carrot into thin matchsticks and simmer them in the stock for six minutes.
6 min
Beat the eggs in a cup until smooth.
1 min
Drop the heat so the stock only just moves, then pour the egg in a thin stream while stirring in one direction. It sets into ribbons. A rolling boil would break it into crumbs instead.
2 min
Take the pot off the heat, stand it one minute, then season and scatter the green onion and parsley over.
1 min
Serving suggestion
Serve very hot in a deep bowl. It is about 135 kcal a serving, so it sits lightly late in the evening.
Storage
One day in the fridge. Reheat gently; hard boiling toughens the egg.
Notes
Homemade stock makes this dish; a cube makes it salty water with eggs in it. Taste before salting either way.
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