Ingredients:
- 3 litres chicken stock (homemade or store-bought)
- 4 eggs
- 2 small lemons
- 2 bay leaves
- 500g chicken thighs
- 2 cups chopped silverbeet
- olive oil
- parsley
- 1½ cup risoni pasta
Method:
Place stock in a pot and bring to boil. Add risoni and cook for 5-6 minutes.
Beat eggs together in a separate bowl. Add the lemon juice from the two small lemons and whisk together. Set aside.
Reduce heat until stock stops boiling. Take a half cup measure of stock, careful not to scoop any risoni, and pour into egg mixture, whisking to combine. The mixture should remain smooth without any scrambled pieces of eggs.
Add another ½ cup of stock to the eggs and whisk, repeating 3-4 times.
Then pour egg mixture back into pot with risoni and stir. Simmer for 5 or so minutes, being careful to not boil it.
Add silverbeet. Simmer for 10-15 minutes until soup thickens stirring occasionally. Remove bay leaves.
In the meantime, place a drizzle of olive oil and chicken thighs into a pan and cook until golden brown, turning as needed. Set aside and slice.
Once soup is thickened, serve and place some shredded chicken on top of each bowl with a generous amount of chopped parsley. Enjoy
Classic Curried Egg Salad
Classic Curried Egg Salad.
Serves 4
Ingredients:
- ¼ cup (60g) whole-egg mayonnaise
- 2 tsp mild curry powder
- 2 tsp lemon juice
- 2 tbsp chopped parsley
- Salt and pepper to taste
- Thickly sliced white bread and watercress to serve
- 6 extra-large eggs (about 59g each)
Method:
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl.
Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.
Serve on fresh white bread topped with watercress.
Tips:
Alternatively, use the traditional method for making hard-boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan.
Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
Use a slotted spoon to remove the eggs from the water.
Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
Source: Australian Eggs
