Green Eierstich
Green Eierstich is German specialty that is used to add flavor, visual appeal and nourishment to clear soups and broths. The basic recipe consists usually of just eggs
(Eier), salt, pepper, and either milk,
water or fresh cream. Other ingredients like spinach or Swiss chard which I used for this recipe, nutmeg, chili or herbs are optional additions. Most recipes use milk to mix with the eggs but water works just as fine though changing the taste of the final result. If prepared correctly Eierstich should for a smooth slab of egg that can be cut into decorative slices and added to clear soups and broths. A famous soup that is often served with Eierstich is the Hochzeitssuppe (Wedding soup)
Preparation time: 10 minutes
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Cooking time: 60 minutes
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Resting time: 5 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: standard
Ingredients
for
Green Eierstich
Ingredients for Eierstich (savory egg custard)- 2 eggs
- 4 tbs. full cream milk
- salt and pepper to taste
- 1 handful of chopped chard or spinach
- Pinch of nutmeg
Directions
- Place all ingredients in a bowl or jar with a lid. I usually use an old 1/2 liter / about 17 oz jar, close the lid and shake it well for about one minute. All ingredients should have combined well by then
- Grease a small flat ceramic jar that is oven prove and pore the egg mix into it.
- Place the bowl with the egg milk mixture into a pot that is covered with about 2.5 to 5 cm / 1 to 2 inches of water. It should cover the bowl with the eggs to about half way up. Make sure it doesn't go higher you don't want the bowl flooded.
Thats what the Eierstich / egg custard looks like after is has been cooked for one hour- Place an oven prove plate upside down on top of the bowl with the egg mix, cover the pot with a lid and bring the water to a gentle boil.
- Once it is starting to boil regulate the heat to low to ensure the water will continue to gently simmer.
- Let the water simmer for one hour.
- Switch of the heat and remove the bowl with Green Eierstich from the pot.
- Let it cool down for 5 minutes than use a small spatula or sharp knife to carefully make sure that the eggs don't stick to the sides of the bowl
- With the help of the spatula or sharp knife carefully turn over the Eierstich onto a flat plate.
- Now use a sharp knife to carefully cut the green Eierstich into dice, rectangles, hearts or any other shape you desire.
- Add it to a clear meat broth or other soup of your choice about 5 minutes before you want to serve it.
Some information about Eierstich / Egg custard from Wiki
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