Beef broth with egg

Beef broth with egg is a classic clear soup, which tastes very strong. Clean and slice greens for half of the beef broth into large cubes. The other half of the soup into very fine cubes. An unpeeled onion in half, place the cut sides into a soup pot and cook without adding fat in the soup pot. Once the cut edges begin to brown, add the coarsely chopped greens and soup meat and cover with water. By the onion beef broth with egg receives its typical dark color, like to see in the picture above. Add a stock cube, bay leaf, black peppercorns and cloves, put on a lid and boil vigorously once the beef broth.


Remove the lid and simmer the beef broth over medium heat about 90 minutes. Whisk the egg custard for a large organic egg with milk and sprinkle with freshly grated nutmeg and a pinch of salt. A small bowl or cup auspinse ln with butter and pour in the egg. The dish tightly with aluminum foil so that no water can flow into the custard. The bowl in a suitable pot and fill the bowl halfway with water. Put a lid on the saucepan and heat the water only, but do not boil. The water should simmer gently. Increase after 20 minutes the bowl with a slotted spoon from the water and remove the aluminum foil.

The custard should be so determined that he yields to gentle pressure with your finger. Otherwise, put the bowl back into the water, raise the temperature slightly and cook for another 5 minutes. Dry the bowl, throw the egg custard on a board and cut into small cubes. Pour the beef broth through a sieve into another saucepan. The soup meat cut into small cubes and add. The finely chopped greens in the beef broth and place in about 5 minutes to cook at all. Fill beef broth with egg in soup bowls or soup plates.


¤250 g Greens
¤1 Onions
¤250 g Meat Soup
¤1 L Water
¤1 Bouillon cube
¤1 Bay leaf
¤1 tsp Black peppercorns
¤2 Carnations
¤1 Organic egg
¤3 tablespoons Milk
¤5 g Butter

2 servings – 497 calories per serving ,20 mins Prep – 120 min Total