Diced Egg Consommé Country of Cuisine: Germany | Date Added: 14 Mar 2011

Serving Size, Ingredients and Equipment:

This consommé is all about using beef stock to make a light but texturally diverse soup.
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<br> - 1 fresh chicken egg&nbsp;<p><br> - 1 1/2 teaspoons milk&nbsp;</p><p> - salt&nbsp;</p><p> - nutmeg&nbsp;</p><p> - parsley&nbsp;</p><p> - chives&nbsp;</p><p> - beef stock</p>

Cooking Instructions and Methods:

Whisk the egg together with the milk, salt and nutmeg.
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<br>Add the mixture to a buttered mold (perhaps a coffee cup), cover, and set into a hot water bath.
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<br>After the egg has become solid, remove it and cut into bite-sized cubes.
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<br>Add the egg to the heated stock, and garnish with parsley and chives before serving.
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<br>That's it.
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