How long to cook egg soup?

Boil egg soup for 15 minutes to 1 hour, depending on the recipe chosen.

Quick egg soup

Products

Chicken eggs – 2 pieces

Boiled sausage or sausages – 100 grams

Potatoes – 2 pieces

Carrots – 1 piece

Water – 2 glasses

How to make egg soup

1. Pour water into a saucepan, put on fire and boil.

2. Peel the potatoes and cut into cubes 2 centimeters side, put in water.

3. Add salt and cook for 15 minutes.

4. Cut the sausage or sausages into shavings and put in the soup.

5. Break the chicken eggs into a bowl and beat with a whisk.

6. Cook the soup for 5 minutes.

Boil egg soup with sausages or sausage for 30 minutes.

Soup with eggs and noodles

Products

2 servings

Chicken eggs – 2 pieces

Water – 2 glasses

Butter – 3 cm cube

Vermicelli – 1 tablespoon

Parsley – a few twigs

Salt and black pepper to taste

How to make a soup with eggs and noodles

1. Break the chicken eggs into a bowl and beat.

2. Pour 2 cups of water into a saucepan and put on fire.

3. When the water boils, salt and pepper the water, add the vermicelli.

4. Add butter and melt in a saucepan.

5. Pour chicken eggs in a thin stream into a saucepan.

6. Cook the soup for 3 minutes, turn it off and serve, sprinkle with chopped parsley on top.

Cook the soup with eggs and noodles for 15 minutes.

See more soups, how to cook them and cooking times!

How to make chicken egg soup

Products

For 2 servings Chicken thigh – 1 piece

Potatoes – 2 pieces

Water – 2 cups Carrots – 1 piece

Green peas in a jar – 200 grams

Chicken eggs – 4 pieces

Dill – a few twigs

Salt and black pepper to taste

How to make egg and chicken soup

1. Pour water over the chicken and put it on fire.

2. Add salt and pepper, cook the chicken for 30 minutes.

3. Put the chicken out of the pan, separate the meat from the bones; return the meat to the pan.

4. Pour chicken eggs in another saucepan with cold water, put on fire and cook for 10 minutes after boiling.

5. Cool eggs and chop finely.

6. Peel and cut the potatoes, put in the broth.

7. Finely chop or grate carrots and put in broth.

8. Wash the dill, dry it and chop finely.

9. Put boiled eggs into the soup.

10. Cover the soup tightly and let it brew for 10 minutes.

11. Pour soup into bowls and sprinkle with chopped herbs.

Boil the soup with eggs and chicken for 1 hour, of which active cooking 20 minutes.