Clarified beef consommé with herb egg custard

Clarified beef consommé with herb egg custard: rich organic beef bone broth, eggs, cream or coconut milk and nutmeg make a clear, aromatic soup.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 40 min
• Total time: 50 min
• Calories: 150 kcal per serving
• Protein: 18 g
• Fat: 8 g
• Carbs: 1 g

Ingredients

• 1 litre very rich organic beef bone broth (dark brown)
• 3 raw eggs
• 3 tbsp pouring cream or coconut milk
• 1 small pinch of grated nutmeg
• Salt and white pepper

Method

You’ll need: saucepan · chopping board · knife · ladle

1. Heat the organic beef bone broth slowly in a pan, but don't let it boil hard, so it stays clear.
2. Whisk the eggs with the cream or coconut milk until smooth and season delicately with nutmeg, salt and white pepper.
3. Pour the egg mixture into a small heatproof dish and let it set over gentle steam until you have a delicate egg custard.
4. Let the custard cool briefly, turn it out of the dish and cut it into small cubes or strips.
5. Taste the consommé and round it off with a little salt and white pepper if needed.
6. Ladle the hot broth into bowls, add the herb egg custard and serve straight away.

Good to know

Some soups are all about restraint and concentration. This one is clear and delicately seasoned but still has depth. The herb egg custard makes it soft and festive at the same time.

Swaps

Cream → coconut milk (dairy-free, creamy texture) Coconut milk → cream (less of its own flavour, more classic) 3 whole eggs → 2 eggs + 2 egg yolks (more delicate, richer custard) White pepper → black pepper or fresh herbs such as chives/parsley (more aroma, a more natural seasoning)

Allergens

Contains egg and, depending on the version, milk. For young children, only serve it thoroughly heated; during pregnancy, a fully cooked egg custard and thoroughly boiled broth are the safe choice.

Frequently asked questions

What's in beef bone broth, nutritionally?

It mainly contains water-soluble components from bones and connective tissue, plus sodium and other minerals in varying amounts. The nutrient content isn't standardised and depends heavily on the recipe and cooking time.

Which nutrients do the eggs in the custard provide?

Eggs contain protein, choline, vitamin B12, vitamin A, biotin and selenium. The yolk also contains fat and fat-soluble compounds.

Coconut milk or cream – which should you use?

That depends on you. Cream contains milk components and can be a problem if you're sensitive to lactose, while coconut milk is dairy-free but, because of its fat content, doesn't sit easier with everyone.

Is nutmeg just for aroma, or nutritionally relevant too?

In this small amount, nutmeg is mainly a spice for fragrance and depth. It's best grated fresh, because the aroma fades quickly once it's ground.

Why white pepper instead of black pepper?

White pepper tastes a little more direct and colours the custard and clear broth less. Like black pepper, it contains piperine, but the amount used usually plays only a small role nutritionally.

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