Toyug chighirtmasi (chicken with eggs)
Chicken stewed with onion and tomato, then covered with beaten eggs and set under a lid.
Well-cooked hot dish
Ingredients
- chicken
- onion
- tomato
- eggs
- butter
- saffron
- salt
- pepper
How it is prepared
The chicken is stewed with onion and tomato until done, beaten eggs are poured over and it is kept covered until the eggs are completely set.
Food safety with low immunity
- Chicken and turkey must be fully cooked; keep raw poultry away from other foods and wash hands and boards after handling it.
- Eggs should be fully cooked, with firm whites and yolks.
How to prepare it during treatment
The eggs must be fully set with no runny parts. The chicken must already be fully cooked before the eggs go on.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.
Reheating
Better made fresh; if reheating, heat until steaming.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
- Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
- Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
- Plov (saffron rice)
- Dolma (stuffed vine leaves)
- Dushbara (dumpling soup)
- Piti (lamb and chickpea stew)
- Qutab (thin filled flatbread)
- Dovga (yoghurt and herb soup)
- Kuku (herb frittata)
- Lavangi (walnut-stuffed chicken)
- Merji shorbasi (red lentil soup)
- Toyug shorbasi (chicken soup with noodles)
- Kufta bozbash (meatball and chickpea soup)
- Khash (slow-boiled trotter broth)
- Khingal (dough squares with fried mince)
- Kalam dolmasi (stuffed cabbage leaves)
- Uch baji dolmasi (stuffed aubergine, pepper and tomato)
- Shah plov (crown plov baked in lavash)
- Shuyud plov (dill and broad bean plov)
- Fisinjan plov (meatballs in walnut-pomegranate sauce)
- Sabzi govurma (lamb stewed with herbs)
- Turshu govurma (sweet-sour lamb with dried fruit)
- Lula kebab (minced lamb kebab)
- Tika kebab (lamb chunk kebab)
- Nara kababi (sturgeon kebab)
- Saj ichi (meat and vegetables cooked on a saj)
- Toyug bozartmasi (chicken stewed with onion and tomato)
- Jiz-biz (lamb offal fry with potatoes)
- Pomidor-yumurta (eggs scrambled with tomatoes)
- Sudlu siyig (milk rice porridge)
- Choban salad (shepherd salad)
- Motal cheese (skin-ripened sheep cheese)
- Ayran (salted yoghurt drink)
- Shekerbura (walnut-filled pastry)
- Pakhlava (Baku layered walnut pastry)
- Firni (rice-flour milk pudding)
- Dried fruit kompot
- Tandir bread
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)