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Bottomless Egg Pecker

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Bottomless Egg Pecker

The perfect bottomless egg pecker recipe with a picture and simple step-by-step instructions.

  • 750 g Quark
  • 7 Pc. Free range eggs
  • 2 packet Pudding powder
  • 300 g Raw cane sugar
  • 375 ml Milk
  • 100 g Butter
  1. Bring the milk, 150 grams of sugar and 100 grams of butter to the boil. Stir in 1 packet of pudding powder. Let the pudding cool (stir now and then so that no skin forms)
  2. Mix quark, 2 eggs, 1 packet of pudding powder and 150 g of sugar with the mixer. Grease the springform pan and sprinkle with breadcrumbs. Then distribute the curd mixture in the springform pan as a base.
  3. 5 Separate eggs, stir the egg yolks into the cooled pudding. Beat the egg whites until stiff and fold carefully into the pudding. Spread the mixture on the quark base. Put in the oven preheated to 170 ° C and bake for about 60 minutes.
Dinner
European
bottomless egg pecker

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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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