Poached Egg in Parmesan Broth

Recipe by Chef Cory Hughes of Six Penn Kitchen. As featured in Edible Allegheny's March 2014 installment of Three Ingredient Fix.
Photography By Cayla Zahoran | March 01, 2014


Steep fennel, anise, and Parmigiano-Reggiano rind in chicken stock for 45 minutes. Strain and pour broth into a bowl.

Bring a pot of salted water to a boil. Cook the asparagus for 3-4 minutes.

Remove the cooked asparagus. Place it into a bowl of ice water for a few seconds. Remove and set aside.

Purée one asparagus stalk a food processor until smooth, adding water to thin if necessary.

Slice the other piece of blanched asparagus into bite-sized pieces. Save for garnish.

Bring a pot of water to a boil and reduce to a simmer. Add the vinegar.

Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm.

Remove the egg from the water with a slotted spoon. Place in the bowl of broth.

Drizzle the asparagus purée on top, and add garnish of chopped asparagus.


  • 4 ounces fennel
  • 1 or 2 whole star anise
  • 1 ¼ pound Parmigiano-Reggiano rind
  • 1 quart chicken stock
  • 2 asparagus stalks
  • 1 egg (Chef Hughes uses eggs from Saunders Farm)
  • 2 teaspoons vinegar
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