What you’ll need

1l of stout vegetable or bone broth, 2 eggs, 1.5dl whole milk, salt, muscat, butter

How to cook it

Whisk the eggs until creamy and light. Add milk, a pinch of salt and a whiff of grated muscat and mix well. Butter a tea cup, add the mixture and cover with tin foil, be careful to meticulously press the rim so that the cup is hermetically closed. Place the cup in a pan of water so that about two thirds are submerged and bring to the point of gently boiling. Cook for about 40 minutes. Detach the rim with a knife and topple the Eierstich out of the cup. 

How to enjoy it

Cut the Eierstich into little cubes, place in a large soup bowl and pour the boiling broth over. You may or may not add some chopped chives. Serve with a silver ladle and enjoy with a glass of chardonnay.


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