Bouillon with Vegetable Strips and Egg – Eierstich Suppe

Eierstich and vegetables are the perfect addition to clear vegetable or meat soups!

Did you know there are French and Japanese versions of Eierstich? In French, Eierstich is called “Royale” and is prepared with cream instead of milk or broth. In Japan, Eierstich goes under the name “Chawanmushi”, the texture being a bit softer than the German version and is usually eaten as a starter.


1 L (4 cups) of broth, vegetable or otherwise
3 carrots
3 celery roots
3 leeks
2 eggs
4 tablespoons milk
chopped parsley, to taste
salt, to taste
pepper, to taste
nutmeg, to taste


Cut vegetables into thin strips, or otherwise into small cubes if preferred. Add vegetables to broth and cook for about 20 minutes.

While vegetables are cooking, add together eggs, milk, and spices (to taste), and whisk until thoroughly mixed. Pour egg mixture in heat-safe vessel with cover, close, place container in simmering water, and cook for 25 to 30 minutes.

When cooked, remove container from water and let cool. Once cooled, use cookie cutters to cut egg into desired shapes, such as bunnies, flowers, or chicks. Cut up leftovers as side.

When done, fill bowls with bouillon, add egg cut-outs, sprinkle with parsley, and serve.

Credit: Vicky Maurus, Warman