Omas Eintropfsuppe Rezept Eierflockensuppe Recipe

I decided to try this simple yet amazing chicken broth egg soup recipe and honestly it turned out to be such a cozy, comforting bowl of goodness with its mix of nutmeg, white pepper, and a sprinkle of fresh parsley that makes it feel like a big warm hug on a rough day.

I love making Omas Eintropfsuppe Rezept Eierflockensuppe. I think the rich Hühnerbrühe mixes with eggs and just the right amounts of salt, white pepper and nutmeg to create a soup that’s both hearty and nutritious.

The fresh parsley garnish adds a nice finishing touch.

Ingredients

• Hühnerbrühe: Provides protein and nutrients with a rich, savory flavour.

  A nourishing base.

• Eggs: High in protein and adds a silky texture; makes the soup hearty and creamy.
• Salt: Enhances flavors and seasons the broth; use it sparingly to keep balance.
• White pepper: Adds subtle heat and depth; a mild spice that lifts the overall taste.
• Ground nutmeg: Gives a hint of sweetness with a warm, nutty aroma; use just a pinch.
• Fresh parsley: Offers a bright, herby taste and adds vitamins; makes the soup colorful.

Ingredient Quantities

• 1 Liter of Hühnerbrühe (chicken broth)
• 2 large eggs
• Salt (to taste)
• White pepper (to taste)
• A pinch of ground nutmeg
• Fresh parsley, chopped (for garnish)

How to Make this

1. Begin by pouring 1 liter of chicken broth into a pot and bring it to a boil on medium heat.

2. While you wait, crack 2 large eggs into a small bowl and give them a good whisk until the yolks and whites are well combined.

3. Once the broth is boiling, lower the heat to keep it at a simmer so the eggs dont cook too quickly.

4. Slowly drizzle the beaten eggs into the simmering broth while stirring gently with a fork so that thin egg ribbons are formed.

5. Keep stirring for about a minute to ensure the eggs set nicely in the soup.

6. Season the soup with salt and white pepper to taste.

7. Add a pinch of ground nutmeg and give the broth a final stir.

8. Let the soup simmer for an extra minute so the flavors can meld together.

9. Ladle the soup into bowls while it is still nice and hot.

10. Garnish with freshly chopped parsley and serve immediately Enjoy!

Equipment Needed

1. A large pot for boiling the chicken broth
2. A stove or burner to heat the pot
3. A small bowl to crack and beat the eggs
4. A whisk to mix the eggs thoroughly
5. A fork for gently stirring the eggs into the simmering broth
6. A ladle for serving the soup
7. A chef’s knife and cutting board for chopping the fresh parsley

FAQ

• What is Eierflockensuppe exactly?
  
  The name means small egg noodles soup. Its just a comforting chicken broth with egg drops, perfect for chilly days.
• Can I use store-bought chicken broth?
  
  Yeah you can use store bought Hühnerbrühe. But if you got time, a homemade version really ups the flavor.
• How should I add the eggs?
  
  Beat the eggs first. Then, slowly drizzle them into the boiling broth while stirring gently so they form nice little egg flakes.
• What spices work best in this soup?
  
  You need to add salt, white pepper, and a pinch of ground nutmeg. They bring out the flavors real nice.
• Any tips for garnishing?
  
  Sprinkle some fresh chopped parsley on top just before serving to give it a burst of color and extra freshness.

Omas Eintropfsuppe Rezept Eierflockensuppe Recipe Substitutions and Variations

• Instead of Hühnerbrühe, you can use vegetable broth or even beef broth if you’re looking for a different taste.
• If you dont have large eggs, try using medium eggs but you might need to adjust the quantities a bit.
• In case you run out of white pepper, a light sprinkle of black pepper can work though it changes the flavor slightly.
• If ground nutmeg isnt available, a very small pinch of ground cinnamon can be used but go easy on it so it doesnt overpower the soup.
• For fresh parsley, if you cant find it try using chives or basil to garnish for extra color and a mild herbal note.

Pro Tips

1. Make sure your broth is at a good simmer before you add the eggs. If it’s too hot, the eggs might cook too quickly and turn out lumpy instead of forming nice ribbons. Trust me, its better to lower the heat a bit.

2. When you whisk the eggs, try to beat them until they’re very smooth. A lumpy mixture might not form those pretty thin droplets in the soup, and that can affect the texture quite a bit.

3. Pour the eggs slowly into the simmering broth and stir gently as you do it. This way you can control the egg flow and avoid big clumps, making the final dish look more appetizing and tasty.

4. Lastly, taste the soup before you serve it. Adjust the salt and white pepper as needed and add that pinch of nutmeg slowly so the flavor doesn’t get too overpowering. Fresh chopped parsley on top is a must for the final presentation.