Elisabeth Luard

Ruthenian Easter Egg-cheese

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Sacred Food: Cooking for Spiritual Nourishment
Sacred Food

By Elisabeth Luard

Published 2001

  • About

This is a very unusual dish, a solid sphere of scrambled egg. It looks decorative, slices up neatly, and goes very well with ham.

Ingredients

  • 5 cups/1.25 liters creamy milk
  • 10 free-range eggs
  • 1

Method

  1. Bring the milk to the boil. Meanwhile, whisk the eggs up with the salt. When the milk boils, whisk in the egg. Keep whisking until the resulting custard is thoroughly scrambled.
  2. Tip the mixture into a clean pudding cloth. Hang it in a warm place to drain with a bowl underneath to catch the whey, exactly as you would fresh cheese.