For World Egg Day, why limit yourself to two upside-down eggs? Instead, we’re bringing you an Asian-inspired consommé based on this juicy protein snack, invented by Montreal chef Minh Phat Tu (Mui Mui). Easy to prepare, this delicious soup will warm up the chilly end of the day.
Preparation time: 30 minutes
Cooking time: 90 minutes
Makes: 4 servings
- 3 large ears of corn
- 2 chicken legs
- 5 cloves of garlic
- 3 sprigs of thyme
- 3 heads of Spanish onion, finely chopped
- 2 tbsp. 2 tablespoons (30 ml) unsalted butter
- 1 C. 2 tablespoons (15 ml) vegetable oil
- 1 cup (250 mL) medium carrots, sliced
- 1 C. 1/2 teaspoon (5 ml) turmeric powder
- 5 large eggs
- 3 tbsp. 2 tablespoons (45 ml) low-sodium soy sauce
- 2 tbsp. 2 tablespoons (30 ml) toasted sesame oil
- Salt and pepper to taste
Cook corn on the cob for 7 minutes in 12 cups (3 L) boiling water. Once the corn is cooked, carefully remove the kernels from the cobs and set aside.
Bring the water in which the corn was boiled to a boil again. Add the chicken thighs, garlic cloves, thyme and corn on the cob and simmer for 1 hour on low heat.
Filter the broth. Break up the chicken thighs and set aside.
In a pan, fry the chopped onion in butter and oil. When the onions are translucent, add the corn kernels and carrots and let them soften for 2 minutes.
Add the onion, corn kernels, carrots, chicken pieces, and turmeric to the broth and simmer for 5-10 minutes.
Beat the eggs in a small bowl. Slowly pour the beaten eggs into the broth in a thin stream, stirring gently.
Add soy sauce and sesame oil. Season with salt and pepper to taste.