Chicken Eggplant Soup III Recipe

Ingredients

4 large eggs

1 tablespoon vegetable oil

2 tablespoons honey

2 cloves garlic, minced

2 tablespoons salt

10 chicken breast halves

2 tablespoons all-purpose flour

white sugar for garnish

Directions

Lightly oil the bottom rack of a large mixing bowl and whisk eggs and oil in a small saucepan. Mix eggs and eggs one at a time, adding just enough to make them clump together. Stir in 1 tablespoon honey, garlic, salt, flour and sugar. Pour into a large resealable plastic bag, seal and squeeze out the yolks. Serve on loaves of bread.

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Comments

tlkdc writes:

⭐

I made this quick and easy and didn't have the spices. I doubled the recipe and didn't have as many ingredients as suggested ( I had dried minced onion and some oregano) but was still pretty spicier than chopped veggies. Terrible temp control. If it came out too cold, I covered the bowl and let it refrigerate for a total of four hours or overnight as it fries. the texture was great but I would recommend adding more liquid next time.

Bithxi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I loved this! To bland, the texture was off.Mostly my guest said it was for flavor and wanted more.But they would load it up again with nuts and berries.Great recipe.