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171 Soups and starters
Settings: Chicken soup
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 50 minutes
Settings: Step 5
Function: Steam cooking
Temperature: 100°C
Duration: 10 minutes
Settings: Eierstich
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
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Chicken soup with Eierstich
Eierstich
1Lightly beat the eggs with
the milk.
2Season with salt and grated
nutmeg. Pour into a solid
steam oven container that has
been greased with butter, then
cook it (see below for settings).
Chicken soup
1Wash and halve the chicken
and place in a solid cooking
container with 200 ml water.
2Wash, peel and cut half of
the vegetables into large
chunks, add to the chicken and
cook (see below for settings).
3Chop up the remaining
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leeks into rings and the carrots
and celery into small sticks and
place on one side.
At the end of the cooking
time remove the chicken
from the liquid. Pass the stock
through a sieve and pour back
into the solid cooking container.
5Remove the meat and cut
into bite-sized pieces and
add to the solid cooking
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chopped vegetables, the
noodles and the remaining
water, and cook (see below for
settings).
6Season with salt and pepper
and serve sprinkled with
herbs and chopped up Eierstich.
Serves 6
Ingredients
Chicken soup:
1 chicken
1 kg mixed vegetables, e.g.
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120 g Chinese noodles
Salt and pepper
1000 ml water
1 tbsp chopped herbs
Eierstich:
6 medium eggs
375 ml milk
A pinch of salt
Nutmeg
Butter for greasing