Diced Egg Consommé:

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This consommé is all about using beef stock to make a light but texturally diverse soup.

- 1 egg
- 1 1/2 teaspoons milk
- salt
- nutmeg
- parsely
- chives
- beef stock

Cooking Instructions

Whisk the egg together with the milk, salt and nutmeg.

Add the mixture to a buttered mold (perhaps a coffee cup), cover, and set into a hot water bath.

After the egg has become solid, remove it and cut it into bite-sized cubes.

Add the egg to the heated stock, and garnish with parsley and chives before serving.

That's it.

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Rating: 2.0/5 (29 votes cast)

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