Eggjamjólk - Egg soup

Eggjamjólk - Traditional Icelandic Egg Soup Recipe

Region / culture: Iceland | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Eggjamjólk, also known as Egg Soup, is a traditional Icelandic dish that is simple yet delicious. This creamy and comforting soup is perfect for a cold winter day or as a light dessert.

History

Eggjamjólk has been a popular dish in Iceland for generations. It is often served as a dessert or a snack, and is loved for its rich and creamy texture. The recipe has been passed down through families and is a staple in Icelandic cuisine.

Ingredients

1250 g of milk
2 tbsp
1-2 eggs
1-2 tbsp
to taste vanilla flavouring

How to prepare

Break the egg(s) into a bowl or soup tureen and whisk with the sugar until light and frothy.
Mix together the flour and 200 ml of cold milk.
Bring the rest of the milk to a boil.
Remove the milk from heat and slowly pour it into the egg/sugar mixture, stirring constantly.
Add vanilla flavoring to taste.
Sprinkle sugar on top to prevent a skin from forming.
Serve immediately.
Variations:
- Original recipe: Soak 2 tbsp of raisins or 10 prunes in a little hot water for 5 minutes.
When the milk is hot, but not boiling, add the raisins (pour off the water first).
When the milk boils, add the flour/milk mixture and cook on low for 10 minutes.
Finish the recipe as above.
This is the original recipe, but since I don't like cooked raisins, I leave them out.
- To be used with either of the above variations: Use two eggs.
Separate the yolks and whites.
Mix the yolks with sugar, and whisk the whites until stiff.
When the soup is ready, float spoonfuls of egg whites on top of it.
If you have ovenproof soup dishes, put the soup in a hot oven with top heat and remove when the egg whites begin to turn yellow.
- Use twice as much flour to make a pudding.
Serve warm with milk/cream and sugar.

Variations

You can add raisins or prunes to the soup for a different flavor profile. You can also separate the egg yolks and whites and float spoonfuls of egg whites on top of the soup for a unique presentation.

Cooking Tips & Tricks

When making Eggjamjólk, be sure to whisk the eggs and sugar until light and frothy to ensure a smooth consistency. Adding vanilla flavoring enhances the flavor of the soup. To prevent a skin from forming on top, sprinkle sugar on top before serving.

Serving Suggestions

Eggjamjólk can be served warm or cold, depending on your preference. It can be enjoyed on its own or with a sprinkle of cinnamon on top.

Cooking Techniques

Be sure to slowly pour the hot milk into the egg mixture while stirring constantly to prevent curdling. Cooking the soup on low heat ensures a smooth and creamy consistency.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative. You can also use honey or maple syrup instead of sugar for a different sweetness.

Make Ahead Tips

Eggjamjólk can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Eggjamjólk in a bowl or soup tureen and garnish with a sprinkle of cinnamon or nutmeg for a festive touch.

Pairing Recommendations

Eggjamjólk pairs well with a slice of Icelandic rye bread or a traditional Icelandic pastry.

Storage and Reheating Instructions

Store any leftover Eggjamjólk in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Eggjamjólk contains approximately 200 calories.

Carbohydrates

Each serving of Eggjamjólk contains approximately 30g of carbohydrates.

Fats

Each serving of Eggjamjólk contains approximately 10g of fats.

Proteins

Each serving of Eggjamjólk contains approximately 8g of proteins.

Vitamins and minerals

Eggjamjólk is a good source of calcium, vitamin D, and vitamin B12.

Alergens

Eggjamjólk contains eggs and milk.

Summary

Eggjamjólk is a nutritious and delicious dish that is rich in proteins, fats, and carbohydrates. It is a great source of vitamins and minerals, making it a healthy choice for a dessert or snack.

Summary

Eggjamjólk is a classic Icelandic dish that is loved for its creamy texture and comforting flavor. This simple yet delicious soup is perfect for a cold winter day or as a light dessert. Enjoy this traditional recipe with your family and friends!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a cold winter day, the kind that makes your bones ache and your breath turn to frost in the air. I had just returned from a long day of gathering firewood in the forest, my hands numb and my cheeks rosy from the biting wind. As I entered the warmth of our cozy little cabin, a familiar aroma greeted me - the smell of something delicious simmering on the stove.

I followed the scent to the kitchen, where my mother was standing over a pot, stirring something hearty and fragrant. "What are you making, Mama?" I asked, my stomach growling in anticipation. She looked up, her eyes sparkling with warmth and love. "Eggjamjólk," she replied, a smile tugging at the corners of her mouth.

I had never heard of Eggjamjólk before, but the name alone sounded comforting and inviting. My mother explained that it was a traditional Icelandic egg soup, made with simple ingredients like eggs, milk, and a touch of seasoning. She had learned the recipe from her own mother, who had learned it from her mother before her. It was a dish that had been passed down through the generations, each cook adding their own unique twist to make it their own.

As I watched my mother work, carefully whisking the eggs into the warm milk and adding a sprinkle of nutmeg and cinnamon, I felt a sense of connection to my ancestors. I could almost hear the laughter and chatter of generations past, as they gathered around the fire to share a meal and stories of days gone by. It was a feeling of belonging, of being a part of something greater than myself.

When the Eggjamjólk was ready, my mother ladled it into bowls and sprinkled a bit of freshly grated nutmeg on top. The steam rose in wispy tendrils, carrying with it the rich, comforting scent of home. I took a tentative sip, the warm liquid filling me with a sense of contentment and well-being. It was like a hug in a bowl, a taste of love and tradition that transcended time and space.

From that moment on, Eggjamjólk became a staple in our household. My mother would make it on cold winter nights, when the wind howled outside and the snow fell in thick, silent drifts. It became a symbol of comfort and warmth, a reminder of the ties that bind us to our past and to each other.

As I grew older and ventured out into the world, I took the recipe for Eggjamjólk with me. I shared it with friends and loved ones, each one adding their own touch to make it uniquely their own. It became a symbol of tradition and connection, a link to my roots and to the generations of strong, resilient women who came before me.

Now, as I stand in my own kitchen, stirring a pot of Eggjamjólk for my own grandchildren, I feel the weight of history and tradition on my shoulders. I think of my mother, and her mother before her, and all the women who have passed down this recipe through the ages. I think of the love and care that went into each bowl, and the memories that are woven into its very essence.

And as I serve the steaming bowls of Eggjamjólk to my grandchildren, watching as their faces light up with delight and contentment, I know that I am carrying on a legacy. A legacy of love, of family, and of the simple joys that can be found in a humble bowl of soup. And I am grateful for the gift of this recipe, and the connection it brings to me and to those I hold dear.