Egg Porridge

"Before they invented modern cream soups, we used to chow down on Egg Porridge with croutons! Try it yourself!"
Cooking25 min.
Тotal25 min.
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  • milk - 2 cups
  • flour - 1/2 - 3/4 cup
  • eggs - 2 - 3
  • water - 2 cups (500 ml)
  • butter - 1 tablespoon
  • feta cheese - 3.5 oz (100 g), crumbled
  • salt - to taste
  • black pepper - ground, optional
  • croutons - for garnish, optional


Dilute the flour well in the cold milk until you get a smooth mixture. Beat the eggs and add them to the floury porridge.

Put the water in a pot to boil and drop in the butter. Once melted, add in the mixture of eggs, milk and flour. Stir constantly until the porridge thickens. If it becomes too thick, you can dilute it with a little warm water.

Once you remove the ready egg porridge from the heat, mix it with crumbled feta cheese and season with salt and pepper to taste. Serve with some croutons if desired.find similar recipes here

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