Preparation:
Be sure to use a pan large enough to accommodate all the eggs you want.
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. 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 minut | 