Milk soup with egg
1 serving
10 minutes
Milk soup with egg is a simple and cozy dish that evokes memories of childhood and family lunches. Its roots go back to European cuisine, where milk soups are valued for their nutrition and delicate taste. This soup combines the softness of milk, the light texture of pasta, and the pleasant airiness of whipped egg that gives the dish a special silkiness. It is perfect for breakfast or a light dinner, especially on cool days when warmth and comfort are desired. Easy to prepare and accessible in ingredients, milk soup with egg is well-digested and provides energy for the whole day. It can be complemented with fresh berries or toast to highlight the delicate creamy flavor notes.
1
Bring milk and water to a boil. Add salt.
- Milk: 200 ml
- Water: 200 ml
2
Add any small pasta.
- Pasta: 20 g
3
Beat the egg in a bowl.
4
4 minutes before the end, while stirring the soup, pour in the egg.
- Chicken egg: 1 piece
