Egg Cheese
Ingredients
- eggs (10-12 pcs)
- 1 l milk
- salt (a little)
- currants (optional, soaked) (a little)
Instructions
- Whisk 10 to 12 eggs thoroughly, stir with milk and a little salt over low heat until the mixture just sets, and quickly pour into the mold to cool so that the eggs remain beautifully soft.
- If desired, currants rehydrated in water can be layered in.
Modernized from a treasured 19th-century German cookbook.
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