Egg Soup

Name: Egg Soup
Yield: For 1
Ingredients: ½ pint very good clear stock (use chicken or beef cube if necessary, or use the consommé); ½ pint very good clear stock (use chicken or beef cube if necessary, or use the consommé); 1 slice crustless white bread; butter; ½ pint very good clear stock (use chicken or beef cube if necessary, or use the consommé); 1 egg; 1 dessertspoon grated Parmesan if liked

Preparation info

For
1

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

½ pint very good clear stock (use chicken or beef cube if necessary, or use the consommé)
1 slice</

Soup

Method

Before you start, heat a soup-plate as much as you safely can; then, while the bouillon or stock is heating, fry the piece of bread golden on both sides in butter. Try to finish it just as the soup comes to boiling point. Put it quickly on the hot soup plate, break an egg on to the fried bread and pour the boiling liquid slowly on to the egg. Let it stand for three to four minutes before eating

Ingredients

Method

Photos