Poached Egg Soup Recipe

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Poached Egg Soup Ingredients

BILLS20086

5 to 6 c good chicken broth
4 eggs
1 garlic bread
1 parmesan cheese, grated

A Recipe for
Poached Egg Soup

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This Poached Egg Soup recipe is one of many in our Egg Category.

But when the time comes that a man has had his dinner, then the true man comes to the surface.
Mark Twain

This Recipe for Poached Egg Soup is one of thousands in the Recipes-to-go Egg Cookbook.

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Poached Egg Soup Recipe
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This is a recipe for Poached Egg Soup from the recipe cookbook of Recipes-to-go (Egg)

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Poached Egg Soup

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
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Poached Egg Soup Directions

Heat the broth to simmering. Pour enough of it into a large skillet
to make a depth of about 1" and bring to simmer. Bread the eggs 1 by
1 in a sauce and slide them into the skillet. Simmer for 4 to 5
minutes or until done to your liking. Remove the eggs to soup bowls
with a slotted spoon and fill the bowls with the rest of the broth.
Serve sprinkled with Parmesan cheese to taste and pieces of garlic
bread. Source: Times-Picayune, N.O.LA

Serves: 2

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Poached Egg Soup Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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