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Grandma's Egg Stripper Soup - Walla! Food

2022-02-20T06:33:43.910Z


Doe Jenny in a soup recipe that her Moroccan grandmother used to make for her - fresh chicken soup into which eggs are poured and mixed until delicate and delicious stalactites are formed. For the full recipe >>


Grandma's eggnog soup

Ayala Jenny in a recipe for soup that her Moroccan grandmother would make for her - fresh chicken soup into which eggs are poured and mixed until delicate and delicious stalactites are formed

Doe Jenny

20/02/2022

Sunday, 20 February 2022, 08:00 Updated: 08:10

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Simple but smart.

Fresh chicken soup with egg drippings (Photo: Alon Mesika)

As in the soup felt with the semolina whose recipe I published here, also in this Moroccan soup that my grandmother used to make and not many people know, there is no sophistication, but it has the wisdom of grandmothers.

Because the simpler it is, the tastier and stronger it is.



Its preparation is the result of another dish - a whole chicken roasted in the oven.

Before grilling, my grandmother used to cook the chicken whole in water until soft.

The resulting liquid became a clear and wonderful axis into which he poured beaten eggs and stirred until they became delicate and delicious stalactites.

Wisdom grandmothers have we already said?

More on Walla!

Healing, comforting and soothing: Keaton's chicken soup

To the full article

Please note:

the resulting chicken is recommended after cooking to wrap in a dough you like or oil with spices and roast in the oven at a high heat of 180-200 degrees.

The chicken will be soft and juicy inside and brown outside.

Egg dripping soup

Recipe By: Ayala Jenny, Walla!

Food

  • 20 minutes work

  • 90 minutes total

  • piece of cake

  • Moroccan

  • fleshy

  • Soups

  • kosher

Egg dripping soup

Ingredients

    • 1 whole chicken or 4 legumes (or a liter and a half of fresh chicken soup)

    • 2 scrambled eggs

    • Salt

    • White pepper

  • For the conversion table, click here>

Preparation

How to make eggnog soup?

  • 1 Place the chicken in a pot and cover it with water up to 3-4 cm high above it. Bring to a boil, surround the resulting foam and cook on low heat for about an hour or more, until soft.

  • 2 Remove the chicken (it is then recommended to roast it in the oven with spices) and boil in a pot the liquid left in the pot - the chicken stock.

  • 3 When the stock is boiling pour the scrambled eggs into it wait 5 seconds then stir until egg droplets form inside the soup.

    Season with salt and pepper and serve.

  • * Egg noodles and / or soup almonds can be added to the soup.

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  • Tuscan tomato soup

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  • Rich miso soup

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  • Kneedlech by Hannah Shaulov

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  • Food

  • Cooking

Tags

  • recipe

  • soup

  • chicken

  • Eggs

Source: walla

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