📝 About This Recipe
Inspired by the comforting 'Tejleves' of Central Europe and the delicate egg-drop traditions of the Mediterranean, this milk soup is a masterpiece of simple, rustic elegance. It features a rich, nutmeg-scented dairy base studded with 'dörzsölt tészta'—tiny, hand-rubbed egg and flour dumplings that create a satisfying, porridge-like texture. This dish is the ultimate culinary hug, balancing savory depth with the creamy sweetness of fresh whole milk.
🥗 Ingredients
The Soup Base
- 4 cups Whole Milk (high quality, preferably organic)
- 1 cup Water (to prevent the milk from scorching)
- 2 tablespoons Unsalted Butter (European style for higher fat content)
- 1 teaspoon Granulated Sugar (to balance the salt)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Fresh Nutmeg (freshly grated)
- 1 piece Cinnamon Stick (optional, for subtle warmth)
Hand-Rubbed Egg Drops (Dörzsölt Tészta)
- 1 cup All-Purpose Flour (sifted)
- 1 Large Egg (at room temperature)
- 1 pinch Salt
Garnish & Finishing
- 2 tablespoons Fresh Chives (finely minced (for savory version))
- 1 drizzle Honey (optional (for sweet version))
- 2 tablespoons Toasted Almond Slivers (for a nutty crunch)
👨🍳 Instructions
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1
In a heavy-bottomed stockpot or Dutch oven, combine 1 cup of water and the 2 tablespoons of butter over medium heat. Bringing the water to a simmer first creates a steam barrier that prevents the milk from sticking to the bottom.
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2
Once the butter has melted, pour in the 4 cups of whole milk. Add the sugar, sea salt, and the cinnamon stick if using.
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3
Slowly bring the milk mixture to a gentle scald over medium-low heat. Look for small bubbles forming around the edges, but do not let it reach a rolling boil, as this can break the proteins.
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4
While the milk is heating, prepare the egg drops. In a medium mixing bowl, heap the flour and make a well in the center.
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5
Crack the egg into the well and add a pinch of salt. Using a fork, gradually incorporate the flour into the egg until a very stiff, dry dough forms.
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6
Clean and dry your hands. Take small portions of the dough and rub them between your palms or against a coarse grater to create tiny, irregular crumbles roughly the size of rice grains.
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7
Sift the crumbles through your fingers to shake off excess loose flour, ensuring the dumplings stay distinct and don't turn the soup into a thick paste.
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8
Remove the cinnamon stick from the hot milk and grate in the fresh nutmeg.
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9
Increase the heat slightly to medium. Gradually rain the egg crumbles into the simmering milk while stirring constantly with a wooden spoon.
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10
Continue to cook for 5-7 minutes. The dumplings will rise to the surface and soften, while the starch from the flour will thicken the milk into a silky, light porridge consistency.
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11
Taste the soup. Adjust the seasoning with more salt or a touch more sugar depending on your preference for a savory or sweet profile.
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12
Remove from heat and let the soup sit for 2 minutes; it will continue to thicken slightly as it cools.
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13
Ladle the warm soup into deep bowls, ensuring a generous portion of egg drops in every serving.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the milk from burning. If the dough for the egg drops feels too sticky, add flour tablespoon by tablespoon until it is dry enough to crumble. For a richer 'gold' color, use eggs with high-quality orange yolks, such as pasture-raised varieties. Don't overcook the dumplings; they should have a slight 'al dente' bite similar to fresh pasta. If leftovers thicken too much in the fridge, whisk in a splash of warm milk when reheating to restore the texture.
🍽️ Serving Suggestions
Serve with a thick slice of toasted brioche or sourdough spread with salted butter. For a savory breakfast, top with crispy bacon bits and the minced chives. If serving as a dessert-style soup, omit the chives and top with a dusting of cocoa powder or cinnamon sugar. Pairs beautifully with a glass of chilled dessert wine or a hot cup of Earl Grey tea. Add a swirl of fruit compote, like apricot or raspberry, for a vibrant tart contrast.