Milk/egg soup

• 3 eggs
• 125 ml (4 fl oz) sour cream
• 2

Whip the eggs with the sour cream to a uniform mass. Bring the milk to the boil. Drop the egg and sour cream mixture into the milk, a little at a time, stirring constantly. Add the salt and simmer over very low heat, without bringing to the boil, for a minute or two before serving.