Boiled beef broth with egg
easy
60 mins
60 mins
Ingredients
- 6 Eggs (size M)
- 300 ml Milk
- 50 g grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2,5 l collected boiled beef broth
- 250 g Carrots
- 250 g Leeks (leek)
- 150 g frozen peas
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Grease and aluminium foil
Directions
- 1
Whisk eggs, milk and parmesan well. Season with a little salt, pepper and nutmeg and place in a well greased ovenproof dish (approx. 16 x 24 cm). Cover with aluminium foil, place in a fat pan and place in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1), pour plenty of hot water into the fat pan. Let the egg milk set for 45-50 minutes. In the meantime, degrease the broth, pass it through a fine sieve or cloth and measure out 2.5 litres. Bring to the boil in a saucepan and simmer for about 10 minutes. Clean and wash the carrots and leek and cut them into fine strips.
- 2
Add vegetable strips and peas to the hot stock and simmer for 6-8 minutes. Wash parsley and chives and dab dry. Chop the parsley, cut the chives into fine rolls. Turn out the finished eggs and cut into small rhombs. Add the egg sting and herbs to the hot broth, season with salt and pepper. Pour the broth into deep cups and serve immediately
- 3
With 12 people:
Nutrition Facts
110 kcal
5 g
6 g
8 g
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