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Soup with Veiled Eggs

Maria Kostoff
Translated by
Maria Kostoff
Soup with Veiled Eggs
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Preparation
10 min.
Cooking
40 min.
Тotal
50 min.
Servings
2

Ingredients

  • stock - 1 cube
  • pickles - 2.
  • peas - 1 cup
  • garlic - 1 clove
  • eggs - 3.
  • pepper - cayenne 4/5 tsp (4 g)
  • cooking oil
  • salt
measures

How to make

Put half a liter of water to boil. Pour a little oil, peas and salt.

After it boils, whisk the eggs. With a spoon, from a very low height, pour them into the boiling water.

Add the other cut up products. Once the eggs are cooked, season to taste.

You can sprinkle them with greens.

Rating

4.8
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