Rice And Egg Soup Recipes

Steps:

• Crack each egg into a medium-mesh sieve, letting the thin white drain away. Transfer the remaining yolk and white into a small bowl. Beat the eggs with a fork for 20 seconds.
• In a medium covered pot, bring the chicken stock and rice to a boil over medium heat. Remove the lid and circulate the stock with the fork to create a whirlpool. Pour in the eggs over the tines of the fork to separate strands.
• Cover the pot and cook for 1 minute, then turn off the heat and let sit for 1 minute more. Taste for seasoning and ladle into bowls.

Steps:

• Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
• Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
• Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

Steps:

• Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Steps:

• In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
• Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
• Beat well with a fork. (20 seconds).
• Remove the lid and circulate the broth with a fork to create a whirlpool effect.
• Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
• Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
• Season to taste with salt and fresh ground pepper.
• Ladle into bowls.

Steps:

• Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
• Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
• Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
• Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

Steps:

• In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
• In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Steps:

• Heat the oil in a wok or large skillet over medium-high heat.
• Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
• Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
• Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
• Add rice; stiry fry until heated through, about 2 minutes.
• Stir together all ingredients; toss with soy sauce and oyster sauce.
• For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.