Egg custard soup

Egg custard soup

Egg custard soup is a delicious soup and it is a nice way to begin a festive dinner. It comes from Austria and it is originally called “Eierstich Suppe”. See here how to make it, it is simple and delicious.


  • 2 eggs
  • 4 tbsp. milk*
  • 1/4 tsp. salt
  • Pinch of nutmeg
  • 1 tbsp. parsley, washed and finely chopped
  • 6 cups water
  • 4 beef bouillon cubes**

* To reduce the fat content of this dish, use skim milk.

** To make this a vegetarian soup, use vegetable bouillon cubes.

egg custard soup

Egg custard for egg custard soup


  1. Preheat oven to 350°F.
  2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.
  3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.
  4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.
  5. Turn out custard and slice into long, thin strips.
  6. Bring 6 cups water to a boil, drop in bouillon cubes, and continue to boil.
  7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.
  8. Pour your egg custard soup into soup dishes and serve.


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