White Broths
Ingredients
Directions
In a bowl, whisk together the egg yolks and cold water.
Pour the mixture into the hot broth while gently stirring.
Do not allow the broth to boil after adding the eggs to prevent curdling.
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
- Thicken the broth and add richness as they set gently with heat.
- Hot broth
- Carries the egg yolks and gives the dish its main savory base.
The step that matters
Keep the broth below a boil after adding the eggs. Egg proteins set when heated, so boiling can curdle the yolks into lumps instead of leaving a smooth, lightly thickened broth.
“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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