Chapter VIII · The Various Garnishes for Soups · No. 217
217—Threaded Eggs
Beat up three eggs in a bowl, season with salt and pepper, and strain through a sieve. Now pour the eggs into a fine strainer, hold same over a sautépan containing some boiling consommé, and shift it about in such wise as to let the egg fall in threads into the boiling liquid beneath, and thus immediately coagulate. Drain the egg-threads very carefully lest they break.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 217, p. 90. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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