Bird Milk – Madàrtej
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 liter milk
- 4 medium egg (s)
- 3 tablespoon sugar, white
- 3 packs vanilla sugar
- 1 pinch vanilla pulp
Print Recipe
Pin Recipe Instructions
- Mix 1 liter of milk with 1 tablespoon of sugar and heat in a large pan until the milk has boiled once, then simmer gently.
- While the milk is warming up, separate the 4 eggs and beat the egg white with 1 tablespoon of sugar until stiff. When the milk is boiling, cut the knobs from the egg whites with 2 tablespoons and let them slide into the milk. Let the cams stand in the milk for about 5 minutes, then turn them once and let them stand for another 5 minutes. After the 10 minutes, carefully remove the cams from the milk with a spoon and set aside.
- Mix the 4 egg yolks with 1 tablespoon of sugar with a whisk, now slowly add tablespoon by tablespoon of the hot milk to the egg yolks and keep stirring until about half of the milk is mixed with the eggs. Once half of the milk has been stirred in, put the mixture back into the pan, taste it with the 3 sachets of vanilla sugar and the tip of a knife, and let everything boil slightly.
- Once the milk has boiled, the stove can be switched off; now the cams that have been set aside come back into the milk.
- With that the madàrtej is also finished. It can be enjoyed hot or cold. We like them cold best. It`s an old recipe from my Hungarian grandma and every time it takes me back to my childhood.
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