Soup with baked egg custard squares

Name: Soup with baked egg custard squares
Total time: 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 70 g butter, room temperature; 3 egg yolks; a pinch of salt; 1 tbsp finely chopped parsley; a pinch of grated nutmeg; half an onion, finely chopped; 3 egg whites; 1.2 l strong beef broth

Time: 40 min4 servingsapprox. 240 kcal / serving (estimated)approx. 8 g protein / serving

Soup with baked egg custard squares (illustration)

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Method

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Preheat the oven to 160°C (150°C fan), and butter a small baking dish.
Beat the butter until fluffy, add the egg yolks one at a time, then the salt, the parsley, the nutmeg and the onion.
Whisk the egg whites into stiff peaks, and gently fold them into the batter.
Pour into the buttered dish, and bake at a low temperature (about 15-20 minutes) until lightly golden.
Let it cool, then cut into small cubes of any size you like.
Put into the hot, clear broth, and serve immediately.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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