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Recipe of: © Monsieur Cuisine

Baked egg garnish

MC plus
4 portions
Ready in: 0:45 h
Preparation time: 10 min.
Created on: 27.05.2022
Last changes: 21.04.2022
  • 2 eggs (medium)
  • 1 egg yolk (medium)
  • 125 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 1 pinch of nutmeg
  • ¼ tsp salt


  • butter for greasing the dish


Per portion:

  • calorific value
    318 kj / 76 kcal
  • protein: 5 g
  • carbohydrates: 2 g
  • fat: 6 g
Preparation time
10 min.
Ready in
0:45 h
  1. Grease a glass bowl (of at least 250-ml capacity) that will fit into the cooking pot. Put the eggs, egg yolks, milk, nutmeg and ¼ teaspoon of salt into the blender jug and, with the measuring beaker in place, mix for 10 minutes/speed setting 4. Decant the mixture into the glass bowl, cover it with a piece of aluminium foil, pierce the foil several times with a fork, then place the bowl in the cooking pot.
  2. Pour 750 ml water at room temperature into the blender jug, attach the cooking pot to the blender jug and, with the measuring beaker in place, cook the egg mixture for 30 minutes/100 °C/speed setting 1 until set.
  3. Remove the cooking pot, take off the foil and leave the cooked egg to stand in the bowl for 5 minutes.
  4. Turn out the egg mixture and cut it into diamond shapes.



These baked egg diamonds make a lovely soup garnish.




Bon appétit with Monsieur Cuisine