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Preparation
Bring the sugar to the boil with 2 dl of water and let it boil until the pearl point is very weak. Meanwhile, eggs are being beaten.
Once the syrup is at the point, the eggs are poured into it, slowly and through a mesh strainer and in circular movements. Let the stew soak, sticking it with a spatula, from the sides to the middle, to prevent it from getting crust.
Remove the soggy from the heat when the eggs are cooked, but still with a little syrup. The eggs look like bundles of broken eggs.
Lie down on a deep plate, sprinkle with cinnamon and take the soaked in a very hot oven just to toast.
Once the syrup is at the point, the eggs are poured into it, slowly and through a mesh strainer and in circular movements. Let the stew soak, sticking it with a spatula, from the sides to the middle, to prevent it from getting crust.
Remove the soggy from the heat when the eggs are cooked, but still with a little syrup. The eggs look like bundles of broken eggs.
Lie down on a deep plate, sprinkle with cinnamon and take the soaked in a very hot oven just to toast.
Ingredients
- 22 egg yolks + 4 whites;
- 750 g of sugar;
- cinnamon
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