Mix eggs and milk together well. Add a little salt and sugar. If possible, place in an earthenware pot and heat in a water bath until the mixture coagulates and solidifies.
(You can also do this in the microwave - take a look in between meals and carefully stir in the mixture a little so that it cooks evenly and not from the outside in.)
Put the mixture in a sieve and drain. In the Siegerland, a ring cake-like perforated stoneware form is used for this. It may take an hour or more to drain. Turn the egg cheese obtained in this way inside out and let it cool.
The egg cheese is cut into thick slices and eaten on fresh white bread. Here in Siegerland, people prefer to simply sprinkle the slices with sugar and cinnamon.
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