Beef bouillon with egg sting

Name: Beef bouillon with egg sting
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Eggs (Gr. M); 100 ml Milk; 7-10 Tbsp salt, nutmeg, pepper; 7-10 Tbsp a little + 1 tablespoon butter; 100-150 g Chanterelles; 1 small onion; 1,2 l Broth (from boiled beef); 1/2 bunch Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Eggs (Gr. M)
100 ml Milk
7-10 Tbsp salt, nutmeg, pepper
7-10 Tbsp a little + 1 tablespoon butter
100-150 g Chanterelles
1 small onion
1,2 l Broth (from boiled beef)
1/2 bunch Parsley
7-10 Tbsp Aluminium foil

Directions

1
Whisk eggs and milk. Season with a little salt and nutmeg. Pour into two greased cups and close with aluminium foil. Leave to stand for 30-40 minutes in a saucepan covered in a hot water bath over a low heat. Turn out the egg whisk and let it cool down
2
Clean the chanterelles, wash them if necessary. Peel and finely chop the onion. Fry in hot butter. Add the chanterelles and fry for about 5 minutes. Season with salt and pepper
3
Degrease the stock a little, if necessary. Bring to the boil and season to taste. Wash and finely chop the parsley. Cut the eggs first into slices, then into lozenges or cubes. Serve the broth with the eggs and chanterelles. Sprinkle with parsley