Egg sound

Ingredients for 2 servings:

• 4 large eggs
• 350 ml milk
• 2 slices of toast
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg
• lettuce
• 1 large cucumber(s)
• e.g. tomato(s)
• Vinegar, seasoned salad vinegar, e.g. Salata
• 1 cup of crème fraîche, or sour cream or yogurt
• ½ bunch parsley, or chives or herbs of your choice
• n. B. sugar
• n. B. Salt
• n. B. Pfeffer
• e.g. paprika powder
• n. B. Nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with cucumber salad, served with boiled potatoes

Egg Sound: Dice the slices of toast and toast them in a pan. Whisk the eggs, milk, salt, pepper, and nutmeg thoroughly and pour into a baking dish. Sprinkle the croutons on top without stirring. They should float on top of the egg mixture. Bake in the oven at 200°C (400°F) with top and bottom heat for about 35-40 minutes. I never preheat the oven. The egg sound is ready when it has risen properly and is golden brown. It then looks like a mountain. Cucumber Salad: Grate the cucumber and dice the tomatoes. Add salata, sour cream, or similar, sugar, salt, pepper, paprika, nutmeg, and chopped herbs to the cucumber and mix. Serve with boiled potatoes with salt and butter. This recipe comes from my great-grandmother from Thuringia. I loved it as a child, and it’s still my favorite summer dish. Peel the potatoes, mash them on the plate, add salt, and top with cucumber salad. Serve with the egg sound… Perfect! The name comes from the bubbling, sizzling and crackling that can be heard in the oven when you are quiet.