ReceptnaptárCrushed egg soup
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Ingredients
Method
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- Hard-boil the eggs (about 9-10 minutes from boiling), cool, and peel them.
- Crush the eggs thoroughly with a mortar or a fork.
- Mix in the cream, season with salt and pepper, then push through a sieve to get a smooth cream.
- Sprinkle the tapioca into the broth, and cook over low heat, stirring, for about 15-18 minutes until the grains turn translucent.
- Add the sieved egg cream, mix well, and bring back to a brief boil (1-2 minutes).
- If it's too thick, thin with a little broth, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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