A beef bouillon with egg and cayenne pepper is a drink that my father introduced to me a long time ago and that I enjoy making on cold winter days to warm myself up. These are the steps I generally take to make a bouillon. To start making a beef broth, get out a cup and some ready-made beef broth cubes. use your fork to mash up a broth cube at the bottom of the cup. Add a tiny bit of water, just enough to start dissolving the cube, and mix the broth with the water until it is a clear solution free of clumps. Crack open a raw egg without damaging the yolk and add both parts, yolk and white to the broth. Add enough hot water to fill the cup. This will cook most of the egg white preventing excessive slime, while keeping the yolk raw. Finish by adding a generous amount of cayenne pepper. This will make the beverage spicy, which is especially nice on cold days. Drink slowly and with enjoyment. Be aware that the beverage contains a whole raw egg, and it is very filling so don’t drink on a full stomach, or you may feel like throwing up.