Egg Potage
Ingredients
Directions
Make the egg base
Beat the yolks of 10 eggs with ½ cup of rich gravy until frothed.
Pour the mixture onto a plate and place it over a saucepan of boiling water until the eggs are well set and form a cream.
Finish and serve
Cut the set mixture into neat strips.
Place the strips in a tureen of savory consomme and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg yolks
- Set with gentle heat to form the cream and strips, giving body and richness to the potage.
- Rich gravy
- Thins the yolks and adds savory flavor and moisture to the custard before it sets.
- Savory consomme
- Forms the clear savory liquid the set egg strips are served in.
The step that matters
Setting the egg mixture over boiling water. Eggs set gradually with gentle, indirect heat. If the water is too hot or the mixture is heated too fast, the proteins tighten and curdle, leaving a grainy cream instead of smooth, sliceable strips.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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