Thursday, December 22, 2016

Peas Soup with solidified Eggs

We have lots of different kinds of pea soups here in Germany.  Huge pots are served a festivals, made with dried peas, fresh pea soups made at home. Mostly served with a kind of sausage - a German staple.

I made one without the addition of sausages, but with old classic soup add -ins such as a kind of scrambled egg cooked in the microwave and cut into small cubes. It is easy to make and tastes great. It is called Eierstich here.


recipe for the solidified eggs:
2 eggs
2 tbsp milk
a pinch of salt, nutmeg, pepper, dried parsley
butter for the dish


Use a microwavable dish with a lid, square or rectangular. Butter the inside and the lid.
Beat the eggs with milk and seasoning and pour it into the dish.
Close the lid and cook it 3 min at 500 Watt.




You can make it long before you need it, just warm it up in the soup.

pea soup recipe:
300 g frozen peas
3 spring onions
2 small garlic cloves
750 ml water
50 g angel hair pasta
1 piece of rind of parmesan cheese or any other hart cheese rind
2 tbsp parsley
some nutmeg, pepper and salt
5 drops of Tabasco


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