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Eggs Broulli


Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a ¼ teaspoon of salt and half a ⅛ teaspoon of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly-like. Turn at once into a heated dish, garnish with toast and send to the table.

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