Chicken Soup with Egg Stew From the Steamer

For the chicken soup, wash chicken or soup chicken, cut in half and place in an unperforated cooking container with 200 ml of water.

Clean and peel soup vegetables, cut half into coarse pieces and add to poulard and cook (at 100°C for 50 minutes or at 120°C for 25 minutes).

Finely chop remaining soup vegetables, cut leeks into rings and carrots and celery bulb into fine sticks and set aside.

At end of cooking time, remove chicken from liquid, pour broth through a strainer and return to unperforated steamer basket.

Loosen meat, cut into bite-sized pieces and add to the unperforated steamer basket along with the finely chopped soup vegetables, soup noodles and remaining water and cook (at 100°C for 10 minutes).

Season with salt and pepper, dice the eggs, add to the soup and serve sprinkled with herbs.

For the egg drop, mix eggs and milk together, do not beat until frothy.

Season with salt and grated nutmeg, pour into a buttered unperforated cooking container and cook (at 100°C for 4 minutes or at 120°C for 2 minutes).

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