if needed. then, with the stew at a good simmer, add the eggs one by one in a single layer over the top of the stew. i like to crack the eggs into a small cup before i drop them in. what you’re trying to do is cook whole eggs in the broth. once the eggs are cooked through, use a large ladle to portion the stew. a proper serving is at least one piece of fish, two potatoes, some onions, and an egg swimming in broth. shower each bowl with some bacon and set it up with a slice or two of white bread. 