Egg Fondue

Rub out a fondue pot with the peeled clove of garlic. Add wine with pepper and salt to the saucepan and heat.

Coarsely grate the cheese and add to the saucepan with the butter. When the quantity starts to make, remove on the spot from kitchen stove.

Mix one egg and add it to the cooking pot, stir well. Dan fold in the remaining beaten eggs. Season again with salt and freshly ground pepper.

Cut the white bread into bite-sized cubes and place on the table with the egg-cheese mixture.

The egg-cheese mixture should remain hot, but must not make, so that the egg white does not curdle. Therefore, keep warm only on a hot plate or rechaud.

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