Put on broth with cold water
Heat meat and bones slowly from cold water. Taste and proteins dissolve evenly, so that the ascending foam can be removed well.
German Recipe
Beef consommé with egg custard
Put on meat, bones, onion and spices with cold water. Let the broth only immerse quietly and chop off foam. Add soup greens and let them move on. Mix the eggs, milk, salt and nutmeg and let them set in the water bath. Paste the broth, season and serve with ovary cubes.
Total time
2 hr 55 min
Calories
260 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
This is how beef broth succeeds with egg bite
Mix the eggs, milk, salt and nutmeg and let them set in the water bath. Paste the broth, season and serve with egg-stitched cubes.
Lunch
German Recipes
Meat
Recipe
Beef consommé with egg custard
Put on meat, bones, onion and spices with cold water. Let the broth only immerse quietly and chop off foam.
Ingredients
6 servings
Method
-
1
Start broth
Place meat, bones, onion and spices with cold water.
-
2
rest Quietly
Just let the broth simmer quietly and peel off foam.
-
3
Add vegetables
Add soup greens and let them move on.
-
4
Boil your eggs
Mix the eggs, milk, salt and nutmeg and let them set in the water bath.
-
5
Clares and serve
Pass the broth, season and serve with egg-stitched cubes.
Kitchen know-how
Tips for Beef consommé with egg custard
Just let it pull quietly
Strong cooking whirls fat and turbid matter into the liquid. A barely moving surface, on the other hand, ensures a clear, concentrated beef force broth.
Boil your eggs in a gentle water bath
Fill the egg milk in a greased form and let it set over a moderate heat. Boiling water creates many holes and a rubber-like texture.
Variations
How to adapt this recipe
Replace the egg sting with small semolina dumplings and let them pull separately in slightly boiling broth. Only place in the clear force broth when done.
Blanche very finely cut carrots, leeks and celery separately. Together with egg sting, pour over the plates with hot broth.
Nutrition per serving
260kcal
4.0 gCarbohydrates
24.0 gProtein
15.0 gFat
Values are estimates per serving 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 a cooking movement distributes protein and fat finely in the liquid. Skim off early, let only simmer and gently pass the finished broth through a cloth.
Mark bones bring fullness, joint or leg bones gelatin. A mixture together with soup meat gives taste and a slightly strong bond.
The water bath was too hot or the egg mass was hit foamy. Just stir smoothly and let it set slowly below the boiling point.
The broth can be boiled and degreased two days before. Cool the eggs separately, dice them and heat them in the hot broth just before serving.
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