Two eggs, A Carrot & A Potato
Throw it all into a little homemade chicken stock.
…well, okay, you can’t exactly throw it.
Note to self: Next time, be gentle!
I was a little too rough with my eggs and lost a bit of the whites in the broth.
After making chicken stock, I decided to make a quick lunch. I added one finely diced carrot and one finely diced potato to about 3 cups of my freshly made chicken stock. I simmered it for approximately 4 minutes, the carrot was still crisp. I turned up the heat, brought the chicken stock to a boil and poached two duck eggs. This was 5-6 minutes well-spent on a delicious lunch.
OOOOOOOOOOhhhhhhh, where did you get the duck eggs? They are SO much better than chicken eggs!
Hi Helen,
Those are from the Hong Kong Market…they sell 6 in little packages in one of the refrigerated sections. I love the gorgeous color and richness of duck egg yolks.