Consomme Aux Ceufs Roches
Ingredients
Directions
Poach and assemble
Poach the eggs until just set.
Carefully place the poached eggs in a tureen.
Pour 3 pints of consommé over the eggs.
Serve
Serve with grated Parmesan if desired.
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
- Eggs
- Provide the main body of the dish; poaching sets the whites while keeping the yolks soft.
- Consommé
- Supplies the clear, savoury broth that surrounds and warms the eggs.
- Parmesan
- Adds a salty, savoury aroma and sharpness as an optional garnish.
The step that matters
Poach the eggs until just set. Overcooking makes the whites rubbery and the yolks chalky. Egg proteins set at moderate heat, so removing the eggs once the whites firm keeps them tender and keeps the broth clear.
“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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