Eggs poached in broth

 
                           Eggs Poached in Broth
 
 Recipe By     : Betty Crocker's Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    egg
                         chicken or beef broth
 
 Heat broth (1-1/2 to 2 inches) to boiling; reduce to simmering. Break each 
 egg into custard cup or saucer. Hold cup or saucer close to broth's 
 surface and slip egg into broth. Cook about 5 minutes or until whites are 
 set and yolks thickened. Remove eggs with slotted spoon. 1 SERVING; 80 
 CALORIES PER EGG.
 To Microwave: Microwave 2 tablespoons broth in 6-ounce microwavable 
 custard cup uncovered on high 30 to 60 seconds or until boiling. Carefully 
 break egg into custard cup. Prick egg yolk several times with wooden pick. 
 Cover tightly and  microwave on medium (50%) 1 minute to 1 minute 30 
 seconds or until egg is set and yolk is thickened. Let stand covered one 
 minute. 
 
 
 
 
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 NOTES : easy