Broth with Eierstich egg custard cubes
Vegetable broth with small cubes of parsley egg custard, soup vegetables and green beans.
Active time30 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 2 bunches of parsley
- 400 g fresh green beans
- 300 ml skimmed milk with 0.3% fat
- 8 medium eggs
- 3000 ml ready-to-use liquid vegetable broth
- 10 ml rapeseed oil
- 1 pinch of ground nutmeg
- 1 pinch of ground black pepper
- 4 tsp dried savory
- 1 pinch of fine salt
- 1 bunch of mixed soup vegetables
Preparation
Heat the oven to 160 °C using conventional heat, with a deep tray of water inside. Wash, trim and finely dice the soup vegetables. Trim, wash and cut the green beans into short pieces. Wash and finely chop the parsley.
2 bunches of parsley400 g fresh green beans1 bunch of mixed soup vegetables- oven
- deep oven tray
- knife
- chopping board
- vegetable peeler
Crack the eggs into a bowl. Whisk with the milk, parsley, salt and nutmeg without making too much foam. Grease the shallow dish with 5 ml oil. Pour in the mixture and bake on the middle shelf for about 60 minutes until set in the centre with no liquid remaining.
300 ml skimmed milk with 0.3% fat8 medium eggs10 ml rapeseed oil1 pinch of ground nutmeg1 pinch of fine salt- mixing bowl
- whisk
- shallow ovenproof dish holding about 1 litre
- pastry brush
- oven
During the last 25 minutes of the custard’s baking time, heat 5 ml oil in a large pot and sweat the soup vegetables until they begin to soften. Add the broth and savory. Simmer for about 20 minutes, adding the green beans for the last 8 minutes until cooked but still firm.
3000 ml ready-to-use liquid vegetable broth4 tsp dried savory- large stockpot
- spatula
Carefully loosen the custard around the edges and turn it out. Cut into small cubes and add to the hot broth without stirring roughly. Add the pepper and serve immediately.
1 pinch of ground black pepper- shallow ovenproof dish holding about 1 litre
- knife
- chopping board
- large stockpot
- ladle
- mixing bowl
Allergens
- Celery
- Eggs
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration