Whisk eggs, milk and parmesan well. Season with a little salt, pepper and nutmeg and place in a well greased ovenproof dish (approx. 16 x 24 cm). Cover with aluminium foil, place in a fat pan and place in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1), pour plenty of hot water into the fat pan. Let the egg milk set for 45-50 minutes. Bring broth to the boil in a saucepan, simmer for about 10 minutes. Clean and wash the carrots and leek and cut into fine strips.
Add vegetable strips and peas to the hot stock and simmer for 6-8 minutes. Wash parsley and chives and dab dry. Chop the parsley, cut the chives into fine rolls. Turn out the finished eggs and cut into small rhombs. Add the egg sting and herbs to the hot broth, season with salt and pepper. Pour the broth into deep cups and serve immediately
With 12 people: