CookEat Recipe
Egg Bread Soup
Light baked egg bread cut into small pieces and served in clear broth with Parmesan on the side.
Method
Steps
Step 1
Gather the ingredients: 3 eggs, separated; 30 g plain flour; 15 g soft butter, plus a little to grease the paper; About 1.75 litres ready-to-use clear broth; Finely grated Parmesan to serve separately.
Step 2
Heat the oven to 180°C. Line the bottom of a small smooth-sided mould with buttered baking paper. Beat the yolks with the flour and soft butter until evenly combined.
Step 3
Whisk the egg whites to firm peaks and fold them gently into the yolk mixture. Spoon into the mould and bake until risen, lightly golden and cooked through, about 15–20 minutes depending on depth, with a centre temperature of 74°C.
Step 4
Remove from the mould and peel off the paper. Cool briefly on a rack until firm enough to cut, then cut into small cubes or small almond-shaped pieces. If cooling takes longer, refrigerate promptly; do not leave egg bread out for more than 2 hours.
Step 5
Put the pieces in a tureen, pour boiling broth over them and serve immediately with Parmesan separately. Reheat any previously refrigerated egg bread in the broth to 74°C before serving.
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