Clear Broth with Egg Prick
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 egg (s)
- 0.25 liter ¼ milk
- salt and pepper
- Nutmeg, grated
- 0.5 liter ½ vegetable stock, instant or homemade
- 1 bunch chives
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Whisk eggs and milk together. Season with salt, pepper and nutmeg. Spread butter on a flat, oven-safe dish. Add eggs and milk. Let it set in a water bath over low heat for approx. 20 minutes.
- Heat the broth. Wash the chives, shake dry and cut into fine rings.
- Punch the Eierstich onto a board. Cut out with a cookie cutter (stars, etc.).
- Distribute the broth and egg custard on preheated plates, sprinkle with chives and serve.
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