Add stock with cold water
Heat the meat and bones slowly from cold water, dissolving the flavour and protein evenly so that the rising foam can be removed easily.
German Recipe
Beef consommé with egg custard
Add the stock, the soup greens and the rest of the stock. Mix the eggs, milk, salt and nutmeg and let it rest in a water bath. Strain the stock, season to taste and serve with the diced egg.
Total time
2 hr 55 min
Calories
260 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
How to make beef broth with egg sting
Add the soup greens and let them continue to infuse. Mix eggs, milk, salt and nutmeg and cook gently in a water bath until set. Strain the stock, season to taste and serve with diced egg custard.
Lunch
German Recipes
Meat
Recipe
Beef consommé with egg custard
Add meat, bone, onion and spices in cold water. Simmer the stock only gently and skim off the foam.
Ingredients
6 servings
Method
-
1
Add stock
Place meat, bone, onion and spices in cold water.
-
2
Quietly pull
Leave the stock to simmer gently and skim off the foam.
-
3
Add vegetables
Add the soup greens and simmer gently.
-
4
Cook the egg sting
Mix eggs, milk, salt and nutmeg and let it melt in a water bath.
-
5
Clear and serve
Strain the stock, season to taste and serve with diced egg.
Kitchen know-how
Tips for Beef consommé with egg custard
Just let it go quietly
Strong boiling swirls fat and turbidity into the liquid. A barely moving surface, on the other hand, provides a clear, concentrated beef broth.
Cook the egg in a gentle water bath
Pour the egg milk into a greased pan and cover with a lid and let it rise over a moderate heat. Boiling water creates many holes and a rubbery texture.
Variations
How to adapt this recipe
Replace the egg sting with small semolina dumplings and simmer them separately in a slightly boiling broth. Do not add to the clear broth until served.
Blanch very finely chopped carrot, leek and celery separately until al dente. Pour hot broth over the plates together with the egg sting.
Nutrition per serving
260kcal
4.0 gCarbohydrates
24.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Beef consommé with egg custard
Too strong cooking movement distributes protein and fat finely in the liquid. Skim early, simmer only and carefully pass the finished broth through a cloth.
Marrow bones bring fullness, joint or leg disc bones gelatin. A mixture together with soup meat gives flavour and a slightly strong bond.
The water bath was too hot or the egg mixture was beaten until frothy. Just stir until smooth and let it slowly rise below the boiling point.
The stock can be boiled and degreased two days before. Egg sting cool separately, dice and warm up in the hot stock just before serving.
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