• 3 whole eggs
• Salt to taste
• Freshly ground white pepper
• 3 cups of meat broth
• 1 tablespoon Parmesan cheese, finely grated
PREPARATION The eggs are beaten without foaming. Salt and pepper are added. In a saucepan, heat the consommé. Bring to a boil and add the eggs, beating vigorously with a wire whisk, so that the eggs do not form large lumps. The cheese is also stirred, removed from the heat and served. Optional, you can add a hard-boiled egg.