Egg prick
Eierstich ( stitch , possibly from sticken ) is a soup insert made from cracked egg , which is usually served in clear soups . It is an essential part of the traditional wedding soup and the emperor soup .
To prepare it, eggs (or a mixture of eggs and egg yolks in a ratio of 2: 1) are mixed well, mixed with hot (or cold) milk or meat stock and seasoned with salt and grated nutmeg . The liquid is added in buttered cup shapes, and at a moderate temperature in the water bath , in the oven or in hot air damper cooked to a halt. Bubbles in the finished product indicate excessive heating. After cooling, the resulting mass is cut into fine slices or cubes and only briefly heated in the soup.
Egg dumplings are prepared in the same way as egg dumplings, but dumplings are pierced with a spoon from the still warm, thickened mass.
Royale ( French for “royal”) is the name given to egg custard, which is prepared with cream instead of milk or broth.
For variants of the classic egg custard, other ingredients can be added pureed, such as B. artichokes , peas or tomatoes , poultry , liver , fish or lobster .
Chawanmushi ( Japanese 茶碗 蒸 し, dt. "Tea bowl steamed") is a somewhat softer Japanese variant of the egg custard, which is usually eaten as a starter.
See also
literature
- Erhard Gorys : The new kitchen dictionary. From Aachener Printen to Zwischenrippenstück (= dtv , no. 36245). 11th edition, updated new edition. Deutscher Taschenbuch Verlag, Munich 2007, ISBN 978-3-423-36245-0 .
- Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
