Eggemelk (egg milk soup)

About the dish

Eggemelk er en lett jevnet, søtlig melkesuppe forsterket med egg, servert varm. Retten står i suppekapittelet i Henriette Schønberg Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Det å vispe den kokende suppen ned i eggene i terrinen er en klassisk teknikk for å binde suppen uten at eggene koagulerer.

How to make it

1. 1

   Boil the milk

   Rinse the pot with cold water and bring 2 litres of the milk to a boil.

2. 2

   Thicken the soup

   Stir the wheat flour smooth into the rest of the milk and whisk it into the boiling milk. Bring it to a boil.

3. 3

   Whisk egg and sugar

   Whisk the egg and sugar well together in a tureen or bowl.

4. 4

   Combine

   Pour the boiling soup into the egg mixture while whisking vigorously, so the eggs don't curdle. Serve at once.