Beef bouillon with eggs stitch

Beef bouillon with eggs stitch

Beef bouillon with egg stitch is a classic among the clear soups, which tastes particularly strong. Soups vegetables clean and half of it for the beef bouillon in coarse cubes cut. Cut the other half as soup insert into fine cubes. Cut an unpeeled onion in half, place with the cut sides in a soup pot and heat without adding fat in the soup pot. As soon as the cut surfaces begin to brown, add the coarsely cut soups vegetables and soups meat and cover lightly with water. Through the onion, the beef bouillon with egg stitch acquires its typical dark color, as seen above in the picture. Add a stock cube, bay leaf, black peppercorns and cloves, cover with a lid and bring the beef bouillon to a boil once. Remove the lid and simmer the beef bouillon at medium temperature for about 90 minutes. For the egg sticks, whisk a large organic egg with milk and season with freshly grated nutmeg and a pinch of salt. Brush a small bowl or cup with butter and pour in the egg. Close the bowl tightly with aluminium foil to prevent water from running into the eggs. Place the bowl in a suitable saucepan and fill up to half the bowl with water. Place a lid on the saucepan and heat the water, but do not let it boil. The water should simmer gently. After approx. 20 minutes, lift the bowl out of the water with a skimmer and remove the aluminium foil. The egg stitch should be so firm that it yields with light pressure with the finger. Otherwise put the bowl back in the water, raise the temperature slightly and simmer for another 5 minutes. Dry the bowl, place the eggs on a board and cut into small cubes. Pour the beef bouillon through a sieve into a new saucepan. Cut the soup meat into small cubes and add. Add the finely diced soups of vegetables to the beef bouillon and cook for about 5 minutes until done. Beef bouillon with egg stitch in soups cups or deep plates fill.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
326 kcal
12 g
32 g
18 g

(C)opyright by Marions Kochbuch