Beef Consomme with Egg Yolks and Glass Noodle Crisps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the beef consomme
- 2 onions
- 1 carrot
- 2 tsps vegetable oil
- 1 Star anise
- 1 jar Beef stock
- 250 grams Beef fillet
- salt
- freshly ground pepper
- Tabasco sauce
- Worcestershire sauce
- For garnish
- 15 grams Glass noodles
- 6 Tbsps vegetable oil
- 4 egg yolks
- parsley
Preparation steps
For the beef consomme: Peel and quarter the onions. Rinse, peel and chop the carrots. Heat the oil in a pot. Add the onions and carrots, and cook until starting to color. Add the star anise and stock, and bring to a simmer. Stir in the beef and simmer for 20 minutes. Remove the beef and reserve for use in another recipe. Pour the consomme through a fine sieve into a clean pot, and simmer over high heat until reduced to 120 ml (approximately 1/2 cup). Season with salt, pepper, tabasco and worcestershire sauce to taste.
For garnish: Soak the glass noodles in a bowl of lukewarm water until soft, about 15 minutes. Drain and pat dry with paper towels.
Heat the oil in a large nonstick pan. Add the glass noodles to the oil in 4 round portions. Cook until cripsy and remove to drain on a paper towel.
Place each egg yolk in a glass. Carefully pour the consomme over the egg yolk and mix together if desired. Garnish with the glass noodles and parsley.
