in Soup Recipes

Egg custard

updated

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Ingredients for 4 servings:

  • 2 eggs
  • 125 ml milk
  • Salt
  • nutmeg
  • Herbs, chopped, as desired
  • Butter for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Soup garnish

Whisk the eggs with milk, salt, nutmeg, and herbs until the egg whites are evenly distributed. Pour the whisked eggs into a small, buttered bowl, cover, and place in hot, but not boiling, water for 20-25 minutes, until the mixture has set. Then, cut the egg custard into cubes and add it to the soup. Tip: The egg custard can also be prepared very quickly in a sealed (microwave-safe) container in the microwave; this takes 2-4 minutes on a medium setting. It goes well with cream of asparagus soup, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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