broth (1 kg)
vinegar (1 tbsp)
verjuice (3 tbsp)
2 eggs
80 g breadcrumbs
1/10 tsp ginger
1/10 tsp nutmeg
1/10 coffee saffron
1 pinch of cloves
3 g of salt.

Heat the broth. Scramble the eggs. Mix them with the hot broth, off the heat, beating with a whisk. Add the breadcrumbs, then the spices diluted in the verjuice and vinegar.

Cook for a few minutes, stirring, and serve.