Vegetable bouillon with eggs

Name: Vegetable bouillon with eggs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/8 l Milk; 2 Eggs (Gr. M); 7-10 Tbsp salt, nutmeg; 7-10 Tbsp Grease; 1 small stick of leek (leek); 3 medium-sized carrots; 1 tsp (5 g) butter/margarine; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp white pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/8 l Milk
2 Eggs (Gr. M)
7-10 Tbsp salt, nutmeg
7-10 Tbsp Grease
1 small stick of leek (leek)
3 medium-sized carrots
1 tsp (5 g) butter/margarine
2-3 TEASPOONS Vegetable broth
7-10 Tbsp white pepper
7-10 Tbsp Aluminium foil

Directions

1
Whisk milk and eggs. Season with salt and nutmeg. Pour into a small greased mould (approx. 1/4 l capacity) or 2 cups. Close with foil. Covered and let stand in a hot water bath at low heat for 20-25 minutes
2
Clean or peel and wash the leek and carrots. Cut both into fine strips
3
Heat the fat. Sauté leek and carrots in it. Deglaze with 3/4 l water, stir in broth and bring to the boil. Simmer covered for about 10 minutes
4
Carefully overturn the eggs. Cut into cubes and distribute in soup bowls. Season stock to taste and pour over
5
You can also pour the egg mixture into a freezer bag instead of greased cups. Seal it tightly so that no water can run into it and let it stand directly in hot water. Lift out, remove from the bag and cut open