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.
Step 4
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 5
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 6
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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