Diced Egg Consommé
Serving Size, Ingredients and Equipment:
This consommé is all about using beef stock to make a light but texturally diverse soup.
- 1 egg
- 1 1/2 teaspoons milk
- salt
- nutmeg
- parsely
- chives
- beef stock
- 1 egg
- 1 1/2 teaspoons milk
- salt
- nutmeg
- parsely
- chives
- beef stock
Cooking Instructions and Methods:
Whisk the egg together with the milk, salt and nutmeg.
Add the mixture to a buttered mold (perhaps a coffee cup), cover, and set into a hot water bath.
After the egg has become solid, remove it and cut it into bite-sized cubes.
Add the egg to the heated stock, and garnish with parsley and chives before serving.
That's it.
Add the mixture to a buttered mold (perhaps a coffee cup), cover, and set into a hot water bath.
After the egg has become solid, remove it and cut it into bite-sized cubes.
Add the egg to the heated stock, and garnish with parsley and chives before serving.
That's it.
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