The water is brought to the boil in a kettle or with an exchange heater and then poured into a bowl. The eggs are whipped into the hot water while stirring (! Very important), small white flakes form. Then add about 2 heaped teaspoons of the beef broth and season with salt and nutmeg.
A handful of baked peas can then be added to the soup as they please - do not put them directly in the bowl, because the baked peas soak through quickly and are then no longer crunchy.
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