Ingredients
6 cups low-sodium chicken broth or vegetable broth
1/3 cup long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
Salt and ground black pepper, to taste
1 tablespoon dill, chopped
Directions
In a large saucepan, bring the broth to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Whisk eggs together in a medium bowl until frothy. Bring the soup to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Stir in lemon juice, and then quickly chill in an ice bath, stirring occasionally until cold. Stir in scallion, dill and salt and pepper to taste.
bahar Soups/Stews chicken broth, eggs, lemon, rice
To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days old; eggs that are too fresh are more difficult to peel.
Gently lower the eggs that are at room temperature with the spoon into rapidly boiling water and start timing. It takes about 8 to 10 minutes. Once the water start to boil again lower the heat down to gentle simmer. When cooked to desired level, drain off hot water. Immediately cover with cold water and add a few ice cubes. The ice water helps prevent the shells from sticking to the eggs. If the outside of yolks turn dark green and the sides are dry and pale, the eggs are overcooked.
An 8 minute egg still has a shiny yellow yolk and a moist center.
A 10 minute egg has a completely firm yolk but its still shiny.
Leftover hard-boiled eggs can be used as a garnish for salads or soups, can be eaten an egg sandwiches, potato salads or deviled eggs.
bahar Tips eggs