Eierstich - German Egg Croutons
Added to soups
Equipment
- 1 heat resistant mold i.e. small glass bowl or ceramic container
- 1 pan or wide pot
Ingredients
- 2 Eggs
- 80 ml cold Milk
- 20 ml Heavy Cream
- some Salt and Nutmeg
- some Butter for the mold
Instructions
- Whisk the eggs with the milk, cream, salt, and nutmeg.2 Eggs, 80 ml cold Milk, 20 ml Heavy Cream, some Salt and Nutmeg
- Brush the mold with the butter.
- Pour the mixture into the mold, i.e. a glass bowl. Cover with a lid or a small plate.
- In a pot or pan, bring water to a boil, reduce the heat so it barely boils, then place the mold into the water.
- Let the container sit in the slightly boiling water for 30 minutes, then carefully remove it and let cool.
- Remove the egg-mass from the mold and cut into cubes or rectangles. Add to a soup or put into an airtight container and freeze. Use frozen Eierstich by putting it directly into a boiling soup without thawing.