Egg Sauce

Ingredients

• 1 cup Chicken broth
• 1 tablespoonful Butter
• 1 tablespoonful All-purpose flour
• 2 large Eggs
• 1 tablespoonful Fresh parsley, minced
• as needed Salt
• as needed Black pepper
• 2 Boiled eggs, yolks only

Instructions

1. 1In a saucepan, heat 1 cup of chicken broth. If using store-bought broth, skip to the next step. To make chicken broth: In a separate pot, combine chicken quarters (or chicken pieces), an onion, and 4 quarts of water. Bring slowly to a gentle simmer and cook until the liquid has reduced by 1/3 and the meat shrinks from the bones (about 1 hour). Remove the chicken, salt it, and set aside. Season the remaining broth and bring it back to a boil. Skim off any foam. If desired, add nearly 1/4 cup of rice, previously soaked in water, and cook slowly until tender (about 15 minutes).
2. 2In a small saucepan, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour to make a roux. Cook for 1-2 minutes, stirring constantly, until the roux is smooth. Gradually whisk in the heated chicken broth until the sauce thickens.
3. 3In a separate bowl, whisk 2 eggs. Slowly pour a small amount of the hot sauce into the eggs, whisking constantly to temper them. Then, pour the egg mixture into the saucepan with the remaining sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly. Stir in 1 tablespoon of minced fresh parsley.
4. 4Season the sauce with salt and pepper to taste. Place the pounded yolks of 2 boiled eggs in the bottom of a serving bowl. Pour the egg sauce over the yolks. Stir gently to combine and serve immediately.