Tafelspitz broth with egg and chanterelles

Name: Tafelspitz broth with egg and chanterelles
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 Eggs (size M); 80 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Chanterelles; 1 small onion; 1 TABLESPOON clarified butter; 900 ml Tafelspitz broth; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 Eggs (size M)
80 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Chanterelles
1 small onion
1 TABLESPOON clarified butter
900 ml Tafelspitz broth
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Whisk eggs and cream well. Season with salt, pepper and nutmeg and place in a well-greased ovenproof dish with a closable lid or a preserving jar (capacity approx. 300 ml) with a lid.
2
Place in a pot and pour in hot water. Close the pot and let egg milk simmer in the lightly boiling water for about 40 minutes. Clean and trim the mushrooms. Peel onion and cut into fine cubes.
3
Heat clarified butter, sauté onion until translucent, add mushrooms and braise for about 3 minutes. Season lightly with salt and pepper. Pour in broth and heat until boiling. Turn out the eggs, cut into rhombuses and heat in the broth.
4
Wash parsley, shake dry, pluck leaves from the stalks and cut into strips. Arrange broth in plates and sprinkle with parsley.