Clear vegetable broth

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Whisk eggs and milk. Season with salt, pepper and nutmeg. Grease a flat ovenproof dish. Add egg milk and let it stand in a bain-marie at low heat for about 20 minutes. Heat up the stock.

2. 2

   Wash the chives and cut into fine rings. Turn the eggs over onto a board. Cut out stars with a cookie cutter. Spread broth and egg stab on 4 soup plates. Sprinkle with chives

3. 3

   Per person approx. 420 kJ/ 100 kcal. E 6 g/ F 7 g/ KH 3 g