CookEat Recipe
Hungarian Hen Soup with Egg-Yolk Liaison
Broth from a whole hen with chopped cooked meat, sage and onion, thickened with three heated yolks.
Method
Steps
Step 1
Set whole hen in water with chopped onion, sage, salt and pepper. Simmer gently until tender and thickest whole-bird meat reaches 82 °C, about 1½–2 hours.
Step 2
Lift hen, strain broth if needed, remove skin and bones and chop cooked meat finely. Return meat to hot broth.
Step 3
Temper beaten yolks with ladles of hot soup, return to pan and stir over low heat until the entire egg-enriched soup reaches 74 °C. Add parsley and serve at once without a vigorous boil.
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