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Quick and easy recipes with eggs

9 Essential Egg Recipes (May 2019).


Sweet or salty, cold or warm, these recipes have something for every taste. But they all have something in common: the egg.

Fried eggs with pumpernickel

For 12 pieces

  • 300 g creamy cream cheese (eg "Almette" mountain herbs or cucumber)
  • 12 pumpernickel slices
  • pink berries (from the mill)
  • some frisé salad (finely plucked) or fine arugula
  • 12 quail eggs
  • 2 tablespoons butter
  • salt
  • some edible flowers (eg pansies)

1. Using a teaspoon, place a small amount of cream cheese in the center of the pumpernickel slices, spread lightly and add freshly ground berries. Garnish with a little frisee or rocket salad.

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2. Fry quail eggs in 2 portions by far in hot butter in a non-stick pan. Salt and arrange on the occupied pumpernickel slices. Garnish with edible flowers as desired.

Tip: Depending on the season, there are a few fine alternatives to the pansies: dandelion, forget-me-not or nasturtium.

Bacon & Egg Muffins

This breakfast is perfect for a picnic, as egg, ham and bread are already handy to muffins baked. Here you will find the recipe for the egg muffins.

Stramber Max

Do you want to serve this classic as a snack for the buffet? Then why not try our recipe for Strammer Max on potato rosti!

spring Pizza

Have you ever tried egg on pizza? No? Then you should catch up quickly, because this recipe for breakfast pizza with asparagus and egg will convince you.

The perfect fried egg

With our tips on the right pan, the right choice of frying fat and the tips for preparation in pan, microwave and oven, you will taste a difference. Here are the tips for the perfect fried egg.

Wrong Bunny


  • 1 roll (from the previous day)
  • 4 eggs
  • 1 big onion
  • 1/2 bunch of greens
  • 5 slices of bacon (bacon)
  • 750 g of mixed minced meat
  • 1 teaspoon dried marjoram
  • 1 tbsp medium hot mustard
  • 1 tablespoon tomato paste
  • Salt | pepper
  • 1 tbsp oil
  • 1/2 l vegetable stock
  • 2-3 teaspoons flour


1 Soak the bread roll in water. Cook 3 eggs in a medium-low oven in about 6 minutes, chill off cold and peel. Peel the onion and chop finely. Clean the soup greens, peel or wash them and cut them to size. Cut the bacon into strips.

2 Preheat the oven to 180 °. Knead minced meat, onion, squeezed bread roll, 1 egg, marjoram, mustard and tomato paste. Season with salt and pepper. Form the mince into a roast with moistened hands, working the 3 boiled eggs into the middle.

3 Distribute the oil in a roasting pan and put in the meatloaf. Cover with bacon and press this, spread the vegetables outside. Fry in the oven (circulating air 160 °) open for approx. 15 minutes. Then add 150 ml broth and cook the roast covered for about 25 minutes. Remove the lid, add the remaining broth and fry the meatloaf for about 15 minutes. Remove and wrap in aluminum foil. Pour the stock through a sieve and bring to a boil. Mix the flour with 2 tbsp. Of water, stir in the sauce and cook for about 4 minutes. To taste and serve for meatloaf.

PREPARATION TIME: 30 min., 55 min

PRO PORTION: approx. 700 kcal, 50g protein, 50g fat, 10g carbohydrates

Asparagus with baked egg

Eggs are perfect for asparagus, not only in sauce hollandaise, but also in this recipe for asparagus with baked egg.

Scottish eggs

Eggs covered in minced meat taste deliciously hearty for breakfast and dinner, and are also great for on the go. You can see how it works in our recipe for Scottish eggs.

Herbal foam soup with baked egg

For 4 servings
For the soup

  • 200 g mixed herbs (chervil, parsley, basil, chives, watercress)
  • 2 shallots
  • 1 clove of garlic
  • 1 tbsp butter
  • 500 ml poultry stock
  • 300 g of cream
  • salt
  • pepper
  • Chili (from the spice mill)
  • 2 egg yolks

For the baked eggs

  • 6 eggs
  • 500 g of butter lard for baking
  • 2 tablespoons whipped cream
  • salt
  • pepper
  • 50gMehl
  • 150 g breadcrumbs
  • some stems of basil

Remove 1 herb leaf. Remove shallots and garlic, dice finely. Heat the butter. Stew shallots and garlic in a glassy sauce. Add the poultry stock and cream, bring to the boil and reduce to one third without lid. Puree the soup and herbs, season with salt, pepper and chilli.
2 4 eggs Cook for 5-6 minutes, quench cold and peel. Heat clarified butter in a small, tall saucepan. 2 remaining eggs, cream, salt and pepper. Breaded eggs in flour, the egg cream mixture and the bread crumbs. Bread again as desired, then they are a little more stable. Bake until golden brown in the hot clarified butter. Remove and drain on kitchen paper.
Bring the soup to a boil, remove from heat and mix the yolks with a blender. Season to taste. Halve fried eggs in half, lightly salt. Arrange the soup in portions with 2 egg whites, garnish with basil leaves.
PREPARATION TIME: approx. 11/4 hours
PRO PORTION: approx. 800 kcal, 26 g protein, 58 g fat, 35 g carbohydrates

The perfect breakfast egg

In addition to the cooking times for soft, soft and hard eggs, you will also find tips for cooking in pots, microwaves, steamer and Thermomix.

Tomato and cheese omelet

Ingredients per omelette:

  • 3 eggs
  • a red onion
  • 75 g Gouda
  • 75 g of tomatoes
  • 25 g parsley
  • salt
  • pepper


  1. Beat the eggs in a clean bowl and whisk with the herbs, salt and pepper.
  2. Grate the cheese, wash the tomatoes and cut them into pieces.
  3. Put a little vegetable oil in a hot pan and fry the finely chopped onions until translucent.
  4. Fill in the eggs. The egg should cook for about four minutes and then be turned.
  5. Sprinkle the egg with the tomato pieces and the cheese and fry it for about three minutes, then fold it up to make a bag.

Omelet with mushrooms

The omelet is a popular egg dish and also a low-calorie breakfast alternative. Here you will find our recipe for omelette with mushrooms.

Strawberry omelets

With this sweet omelet variation you will reap wondering looks. We have the recipe for strawberry omelets here.

The perfect omelet

A really perfect omelet can only be a professional? No, we have tricks for you, so that your omelette is perfectly fluffy, thin and creamy. Here are our pan, oven, microwave or thermomix tips and how to make omelet in Japan.

Recipe for fluffy scrambled eggs

We will explain how your scrambled eggs will become soft and fluffy and what the most common mistakes in preparing scrambled eggs are. Our preparation tips for pan, oven, microwave and Thermomix can be found here.

Eggs benedict

One of the most popular ways of preparing eggs is to poach them. In our recipe for eggs Benedikt we will tell you how it works.

Asparagus bowl with egg

Even more desire for spring makes this variant of the healthy Buddha Bowl. The recipe for asparagus bowl with poached egg can be found here.

Poaching eggs made easy

A well poached egg is the supreme discipline of egg preparation. However, with our tips for poaching eggs and videos for pot, microwave and Thermomix, it's easy.

The perfect egg-sting

As a filling for soups and broth he is delicious and, with cutters in shape, a real eye-catcher. We'll tell you how to cook egg custard perfectly in pot, oven, microwave and thermomix.


Popular from childhood and rightly so. Here you will find the recipe for classic Eierschecke.

Lemon zest with kumquats

Here is the classic launched in a new variant. We have developed this recipe for lemons with kumquats for you.

hollandaise sauce

Of course, a classic with egg. Here you will find the recipe for traditional hollandaise sauce and here a fast for lightning hollandaise.


As a dip to French fries, in potato salad or a terrine: Mayonnaise meets us more often than we believe. Without preservatives and dyes, we eat our homemade mayonnaise according to this recipe without guilty conscience.

Tabulé salad with poached egg

Ingredients (for 4 servings)

  • 250 ml vegetable stock (from the glass)
  • 100 g of quick-cooking millet
  • 30 g pine nuts
  • 2 tomatoes
  • 4 bunch of smooth parsley
  • 2 tablespoons white wine vinegar
  • salt
  • pepper
  • 1 pinch of sugar
  • 4 tablespoons olive oil

For the eggs

  • vinegar
  • salt
  • 4 eggs (size L)


1. Boil the vegetable stock in a saucepan. Sprinkle millet with stirring and cook for 1 minute. Remove the pot from the hob and let the millet soak covered for 10-15 minutes.

2. Roast pine nuts fat-free in a small pan. Put on a plate. Rinse and quarter the tomatoes, remove the kernels and cut the tomato pulp into small cubes. Rinse the parsley, shake dry and pluck the leaves from the stems.

3. Mix vinegar with salt, pepper and sugar in a large bowl, beat olive oil underneath. Add millet and tomatoes and mix. Run through for 10-15 minutes. Just before serving, fold the parsley and pine nuts loosely.

4. In a wide pot, hand-dry water with a hefty dash of vinegar and salt to boil. Pour eggs into a trowel or cup and let them slide into the water. Use a spoon to push the egg whites around the egg yolk. Poach eggs with lightly boiling water for 4-5 minutes. Lift eggs out of the water with a foam trowel and drain.

5. Arrange the salad with the poached eggs.

Preparation time: approx. 1 hour

Nutritional values ​​per serving approx .: 331 kcal, 1, 384 kJ, 13, 2 g E, 21, 6 g F, 21 g KH

Swedish potato soup

Swedish home-style cooking according to a traditional recipe and only genuine with the egg in the middle. Here is the recipe for Swedish potato soup.

Original Eggnog homemade

As a souvenir for the girlfriend or sweet nightcap: Eggnog is not for everyone, but if it is properly prepared, simple alcohol is a sweet and aromatic drink.


  • 10 eggs
  • 300 grams of sugar
  • 2 packets of vanilla sugar
  • 350 ml condensed milk
  • 350 ml schnapps (for example wine spirit)


1. Separate the eggs and mix the egg yolks with the sugar and vanilla sugar in a large saucepan.

2. Heat slightly while stirring constantly. The sugar should have completely dissolved, but the mass never cook.

3. Remove the pan from the heat and let cool briefly, then add the condensed milk and stir well.

4. Finally, add the alcohol and stir well.

5. To make the eggnog creamy, spread the mixture through a fine sieve and pour everything into a nice bottle.

Green asparagus quiche

Ingredients (for 8 pieces)

For the short crust pastry

  • 50 g of flour
  • 1/2 tsp salt
  • 175 g of cold butter
  • 1 egg (size M)
  • 2-3 t of cold water
  • Fat for the mold

For covering

  • 750 g green asparagus
  • salt
  • 150 g cherry tomatoes
  • 6 eggs (size L)
  • 100 ml whipped cream
  • pepper from the grinder
  • 2 teaspoons fresh thyme leaves
  • 1 pinch of grated organic lemon peel
  • 250 g of medieval Gouda


1. Mix the flour with salt in a bowl. Butter in pieces, egg and water on it. Chop everything with a knife to make dry crumbs. Then knead everything quickly by hand to a smooth dough and roll out on a floured surface. Grease a pie-shaped (28-30 cm) and lay out with the dough, pushing up dough on the edge. Prick the dough several times with a fork. Put in the fridge for about 1 hour.

2. Rinse the asparagus and cut off the ends generously. Peel the asparagus lengthwise in strips and blanch in salted water for 2-3 minutes. Drain asparagus water and quench the asparagus with cold water. Drain asparagus. Rinse tomatoes.

3. Whisk the eggs with cream, salt, pepper, thyme leaves and lemon zest. Rub Gouda. Spread a third of Gouda on the dough. Spread asparagus and tomatoes on top. Pour beaten eggs and sprinkle with the rest of Gouda. Cook in preheated oven at 200 degrees (gas: 3-4 degrees, convection 180 degrees) for about 25 minutes. Turn down the temperature to 180 degrees (gas: stage 2-3, circulating air: 160 degrees). Bake for another 15-20 minutes.

Preparation time: approx. 70 minutes + cooling time

Approximate values ​​per piece approx .: 495 kcal, 2, 069 kJ, 18.5 g E, 35.5 g F, 25 g KH

Egg salad with crabs

For 6 servings

  • 100 g baby leaf salad
  • 1/2 bunch of radishes
  • 6 waxy boiled eggs
  • 1 bed of garden cress
  • 100 g crabmeat (Büsumer crabs)
  • 40 g sunflower seeds (freshly roasted)
  • about 2 tablespoons lime juice
  • 1 tsp Dijonsenf (Maille)
  • salt
  • black pepper (mill)
  • 1 pinch of sugar
  • 4-5 tablespoons olive oil
  • 1/2 bunch dill, 6 sandwich toasted bread slices
  • about 2 tablespoons butter

1. Wash salad, spin dry. Wash radishes, clean and slice or finely chop. Peel eggs, cut in half. Arrange everything in portions on plates. Cut cress off the bed, add. Sprinkle crab and sunflower seeds over it.

2. Season lime juice, mustard, salt, pepper, sugar and oil, season to taste. Drizzle the salad with it. Pluck dill tips over.

3. Cut one bunny out of the sandwich slices or halve the slices diagonally. Roast crispy in hot butter in a non-stick pan, add some salt. Serve with the salad.

Tip: If you do not like crabs, replace them with 12 king prawns. Fry shrimp in 3 tablespoons of olive oil on each side for 3 minutes over medium heat and let cool.

Apple mint pie with meringue topping

Ingredients (for 12 pieces)

For the short crust pastry

  • 250 g flour
  • 30 g of sugar
  • 1/2 teaspoon grated organic orange peel
  • 1 egg yolk (size M)
  • 130 g of cold butter
  • 2-3 t of cold water
  • Fat for the mold

For covering

  • 1.5 kg of sour apples
  • Juice of 1 lemon
  • 50 ml apple juice
  • 2 packets of vanilla sugar
  • 4 stalks of fresh mint

For the meringue

  • 3 egg whites (size M)
  • 2 teaspoons lemon juice
  • 150 g of sugar


1. For the shortcrust pastry mix flour with sugar and orange peel in a bowl. Egg yolks, butter in pieces and water on it. Chop everything with a knife to make dry crumbs. Knead dough by hand quickly to a smooth dough.

2. Roll out the dough on a floured surface. Grease a tart or pie dish (about 28 cm in diameter) well and lay out with the dough. Push dough up the edge. Prick the dough several times with a fork. Put in the fridge for about 1 hour.

3. Quarter apples, peel and core. Cut apples into pieces. Put apples with lemon juice, apple juice and vanilla sugar in a saucepan and simmer for about 10 minutes, stirring occasionally. Rinse mint, shake dry and pluck the leaves from the stems. Finely chop the mint and stir in the apple compote. Let cool down.

4. Distribute apple compote on the dough. Bake in preheated oven at 200 degrees (gas: stage 3-4, circulating air: 180 degrees) for approx. 25 minutes.

5. Beat the egg whites until stiff, adding the lemon juice and pour in the sugar. Distribute egg whites on the apple compote. Temperature to 225 degrees (gas: 4-5, convection: 200 degrees) bake for another 6-8 minutes, until the meringue is lightly browned. Best serve lukewarm.

Preparation time: approx. 75 minutes + cooling time

Nutrition facts per piece approx .: 292 kcal, 1.222 kJ, 4.2 g E, 10.2 g F, 45 g KH

Is not the food ready yet? Play our biplane game "main dishes":

Egg and asparagus salad

Ingredients (for 4 servings)

  • 8 eggs (size M)
  • 250 g green asparagus
  • salt
  • 150 g of romaine lettuce
  • 100 g crayfish (cooked, from the fridge)
  • 1 organic lime
  • 150 g mayonnaise
  • Pepper from the grinder
  • 1 pinch of sugar
  • Cress to sprinkle


1. Pour eggs into boiling water and cook for about 10 minutes.

2. Rinse the asparagus and cut off the ends generously. Cut asparagus diagonally into thin slices. Add asparagus in boiling salted water and blanch for about 2-3 minutes. Drain asparagus, quench with cold water and drain well. Roast the lettuce, spin dry and cut the leaves into fine strips. Drain crab tails on kitchen paper.

3. Rinse the lime and rub off half of the skin. Squeeze the juice of the lime. Mix mayonnaise with lime juice and peel. Season with salt, pepper and a pinch of sugar.

4. Peel eggs and cut them with an egg cutter in eighths.

5. Add romaine lettuce in glasses. To serve a few egg-eighths, a little asparagus and crab tails lose weight. Mix the remaining ingredients with the mayonnaise. Add to the salad and garnish with the removed ingredients. Serve sprinkled with cress.

Preparation time: approx. 30 minutes

Nutritional values ​​per serving: 324 kcal, 1358 kJ, 16.2 g E, 26.5 g F, 6 g KH

Endive salad with bacon eggs

Ingredients (for 4 servings)

  • 8 German eggs (size M)
  • 1/2 head of endive salad
  • 1 red onion
  • 1 red-skinned apple
  • 2 tablespoons apple cider vinegar
  • 2 tsp medium hot mustard
  • salt
  • pepper
  • 6 tbsp oil
  • 8 slices of bacon
  • some chives to sprinkle


1. Pour eggs into boiling water and cook for about 10 minutes.

2. Clean endive salad, pluck into bite-sized pieces and wash thoroughly. Spin the salad. Peel the onion and cut into fine rings. Rinse apple, quarter, core and cut into thin slices.

3. Mix vinegar with mustard, salt and pepper in a large bowl. Gradually add 4 tablespoons of oil. Add the endive salad, onion and apple and mix everything.

4. Peel eggs and wrap with bacon. Heat remaining oil in a non-stick pan. Add the eggs and fry the bacon all around.

5. Serve salad on plates together with bacon egg. Serve sprinkled with chives.

Preparation time: approx. 30 minutes

Nutritional values ​​per serving approx .: 514 kcal, 2.155 kJ, 17.2 g E, 46.8 g F, 7 g KH

Baked tomatoes with egg

Ingredients (for 4 servings):

  • 350 g of potatoes, mainly hard-boiling
  • salt
  • 5 tbsp milk
  • 40 g of butter
  • 2 tablespoons finely chopped herbs (eg parsley, chives, chervil, basil)
  • pepper from the grinder
  • 4 large, firm tomatoes (approx. 250 g each)
  • 150 g of soup vegetables (carrot, leek, celery)
  • 4 eggs (size M)
  • 200 ml vegetable stock (from the glass)
  • Butter for the casserole dish


1. Peel, wash and halve the potatoes. Cook the potatoes in salted water for 25-30 minutes. Boil the milk in a small saucepan. Add butter in small pieces. Drain the potatoes and crush with a potato masher, gradually adding the milk-butter mixture. Stir the mashed potatoes vigorously with a whisk. Stir in herbs. Season the mashed potatoes with salt and pepper.

2. Rinse the tomatoes and cut off a lid. Hollow out tomatoes and pat dry with kitchen paper. Clean the soup vegetables, peel and dice very finely.

3. Fill the tomatoes with the mashed potatoes, pushing in a small bowl. Put tomatoes in a buttered casserole dish. Whisk eggs one at a time and let them slide on the puree in the tomatoes. Distribute vegetables around and pour in the stock. Bake in a preheated oven at 180 degrees (gas: stage 2-3, circulating air: 160 degrees) for approx. 15-20 minutes until the egg has stabilized.

Preparation time: approx. 75 minutes

Nutritional values ​​per serving approx .: 261 kcal, 1099 kJ, 11.6 g E, 15.4 g F, 18 g KH

Tip: You can cook a small soup from the leftover tomato. Flädle and egg are suitable as a soup supplement. To do this, fry the hollowed out tomatoes and the tomato topping with chopped onion and, if desired, with garlic in a little olive oil. Pour in some vegetable stock and simmer for 5 minutes. Puree everything and pass through a sieve. Refine with a little cream and season with salt, pepper and a pinch of sugar. Flädle with egg: Whisk 125g flour with 150ml milk and 2 eggs (size S). As desired, stir in some chopped basil. Season with salt and pepper. In a small, coated pan of the dough, bake thin pancakes in a little hot clarified butter. Roll up the pancakes and cut into strips. Add to the soup.

Garlic corners with egg and bacon

These fast corners are perfect as a snack to go. Here you will find the recipe for garlic corners with egg and bacon.

Mustard eggs

Ingredients (for 4 servings)

  • 30 g of butter
  • 30 g of flour
  • 1 glass (400 ml) vegetable stock
  • 100 ml whipped cream
  • 2 tbsp hot mustard
  • 2 tablespoons of granular mustard
  • salt
  • pepper from the grinder
  • a few drops of lemon juice
  • 1 pinch of sugar
  • 8 eggs (size M)

1. Melt the butter in a saucepan, sauté the flour. Add vegetable stock and cream. Simmer the sauce for 3-4 minutes while stirring. Mix in the spicy and mustard and season with salt, pepper, a few drops of lemon juice and sugar. Keep the sauce warm.

2. Pour eggs into boiling water and cook for about 8 minutes.

3. Peel and halve the eggs and serve in the sauce.

Serve with boiled potatoes and mangetouts.

Preparation time: approx. 20 minutes

Nutritional values ​​per portion approx .: 336 kcal, 1.408 kJ, 16.4 g E, 26.6 g F, 8 g KH

Apricot Cupcakes

Ingredients for 12 pieces

For the dough

  • 80 g of dried soft apricots
  • 150 g of soft butter
  • 125 g of sugar
  • 1 packet of vanilla sugar
  • 3 eggs (size M)
  • 150 g of low-fat yoghurt
  • 150 g of flour
  • 100 g of ground almonds
  • 2 teaspoons of baking soda


  • 12 Apricot halves from the tin
  • 50 g of soft butter
  • 300 g cream cheese, 12% fat
  • 1 packet of vanilla sugar


1. Dice the dried apricots very finely.

2. Beat butter until creamy. Gradually stir in sugar, vanilla sugar, eggs and yoghurt. Mix flour with almonds and baking powder and stir in quickly. Add dried apricot cubes.

3. Place paper baking cups in the hollows of a muffin tray. Fill in the dough. Bake in preheated oven at 180 degrees (gas: stage 2-3, circulating air: 160 degrees) for about 25-30 minutes. Let cool down.

4. Pat dry apricot halves well. Stir butter with cream cheese and vanilla sugar until creamy. Pour into a piping bag with a large spout. Spray on the cupcakes and put an apricot half on it.

Preparation time: approx. 1 hour + cooling time

Nutritional values ​​per piece approx .: 322 kcal, 1.347 kJ, 6.5 g E, 23 g F, 22 g KH

Dessert: Limoncello zabaglione on raspberries

Limoncello zabaglione on raspberries

Ingredients (for 4 servings)

For the raspberries

  • 250 g raspberries
  • 1/2 vanilla pod
  • 2 tbsp sugar
  • 50 g of Amarettini

For the Zabaione

  • 3 eggs (size M)
  • 3 tbsp sugar
  • 6 tbsp limoncello (Italian lemon liqueur)


1. Read raspberries. Cut the vanilla pod lengthways and scrape out the pith. Mix the vanilla pulp and sugar and sprinkle over the raspberries. Strain briefly, crushing some raspberries. Cover for 10-15 minutes.

2. For the zabaglione, mix eggs with sugar and limoncello in a bowl. Place on a hot water bath and whip the mixture thickly creamy and frothy with the whisk of the hand mixer.

3. Mix the amarettini with the raspberries and put in glasses. Give the Zabaione about it. Serve immediately.

Preparation time: approx. 25 minutes

Nutritional values ​​per serving approx .: 208 kcal, 873 kJ, 6.4 g E, 5 g F, 28 g KH

Lemongrass soup with chili eggplant

Ingredients (for 4 servings)

For the eggshell

  • 3 eggs (size M)
  • 150 ml of milk
  • 1 teaspoon chilli powder
  • salt
  • 1 pinch of pepper
  • Butter for the mold

For the soup

  • 200 g of carrots
  • 3 stalks of lemongrass
  • 800 ml poultry stock (from the glass)
  • 300 g chicken breast fillet
  • 200 ml of coconut milk
  • 100 g frozen peas
  • salt
  • pepper
  • some lime juice
  • some mint leaves


1. Whisk eggs and whisk. Boil milk with chilli powder. Quickly beat under the eggs. Season with salt and pepper. Butter a small porcelain bowl well. Pour the egg milk through a sieve. Cover with aluminum foil. Place the bowl in a large saucepan. Add half of the bowl of hot water to the pot. Bring water to a boil. Put on the lid and let the egg custard stagnate for about 30 minutes with a little boiling water.

2. Peel carrots and dice very small. Put poultry stock in a saucepan. Rinse the lemongrass and tap the stems briefly with a knife back, so the aroma unfolds better. Lemongrass (cut long stalks possibly smaller) into the bottom, add carrots and simmer for 2-3 minutes. Add the chicken breast fillet to the bottom, bring to the boil and leave to soak in the bottom for about 15-18 minutes.

3. Take the chicken breast out of the fond. Add the coconut milk and peas to the bottom and simmer for a few minutes. Remove lemongrass. Season the soup with salt, pepper and lime juice.

4. Cut the chicken breast into small pieces. Remove egg custard from the water bath. Loosen the edge with a knife and put the eggshell on a board. Dice egg custard. Add chicken breast and egg custard to the soup. Serve sprinkled with mint leaves.

Preparation time: approx. 45 minutes

Nutritional values ​​per portion approx .: 241 kcal, 1, 006 kJ, 33 g E, 7, 3 g F, 10 g KH

At first glance you know where the egg comes from - that is what many consumers want. The new logo of the German egg in the colors black-red-gold makes it possible. This is now on many egg boxes and shows directly: Where the "German egg logo" on it, German eggs are in it.

The egg code

In addition, a view of the shell from where the egg comes from: The first digit stands for the housing form: 0 for organic production, 1 for free range, the 2 for ground and the number 3 for small group. DE means Germany, the following numbers stand for the farm number, with which the egg can be identified and if necessary can be traced back to the laying hen house. More information at:

Further content


The best lamb recipes

recipe ideas

Easter breakfast ideas for the whole family


Strammer Max on potato rösti


A festive Easter menu


Weed lamb salmon


Lamb fillet skewers


Rack of lamb with pine nut crust


Easter recipes

spring vegetables

Asparagus recipes for easter


Stuffed eggs on salad

Easter Recipe

Eggnog lamb and Easter egg


Spicy Easter braid

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