North Dakota-style Drappit Eggs

Ingredients

In the North Dakota-style Drappit Eggs, we incorporate the flavors and ingredients commonly found in North Dakota cuisine. This includes using locally sourced chicken and incorporating herbs and spices commonly used in North Dakotan cooking. Additionally, we adapt the cooking techniques to reflect the culinary traditions of North Dakota. We alse have the original recipe for Howtowdie wi Drappit Eggs, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 4 cups (946 ml) chicken broth 4 cups (946 ml) chicken broth
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 4 large eggs 4 large eggs

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened.
2. 2.
   Add the minced garlic, dried thyme, dried parsley, and bay leaf to the pot. Stir well to combine the flavors.
3. 3.
   Place the chicken pieces in the pot and pour in the chicken broth. Season with salt and pepper.
4. 4.
   Bring the broth to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is cooked through and tender.
5. 5.
   While the chicken is simmering, prepare the poached eggs. Fill a separate pot with water and bring it to a gentle simmer.
6. 6.
   Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one at a time, into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs from the water using a slotted spoon and set aside.
7. 7.
   Once the chicken is cooked, remove the chicken pieces from the broth and set them aside. Discard the bay leaf.
8. 8.
   To serve, place a piece of chicken in a bowl and ladle some of the flavorful broth over it. Top with a poached egg. Repeat for each serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use locally sourced chicken from North Dakota if available.
• Dried thyme and parsley — If you prefer, you can use fresh herbs instead. Simply double the amount of dried herbs called for in the recipe.

Tips & Tricks

• To add some extra flavor to the broth, you can add a splash of North Dakotan hot sauce or a sprinkle of smoked paprika.
• If you prefer your eggs more well-done, you can poach them for an additional minute or two.
• Serve the North Dakota-style Drappit Eggs with a side of crusty bread or cornbread to soak up the delicious broth.

Serving advice

Serve the North Dakota-style Drappit Eggs hot, straight from the pot. Make sure to include a piece of chicken and a poached egg in each serving. Garnish with fresh parsley or chives for a pop of color.

Presentation advice

When serving the North Dakota-style Drappit Eggs, use deep bowls to showcase the flavorful broth and the poached egg on top. Arrange the chicken pieces neatly and sprinkle some fresh herbs on top for an appealing presentation.