10 cups of chicken or beef broth
1/2 stick of margarine
1 teaspoon of sugar
salt and pepper
1. Wash the carrots well, peel them and cut them in small sticks. Cook them in water with salt on high heat without letting them get too soft. Drain them and place them in a pot.
2. Melt the margarine in a pot and add the broth and sugar. Cook on low heat stirring constantly (approximately 10 minutes).
3. Whip the egg yolks lightly. Add salt and pepper and add them to the broth, mixing well.
4. Pour the sauce over the carrots.