Eggjamjólk - Egg soup

Pour the milk into a saucepan and heat over medium heat until steaming but not boiling, approximately 5-7 minutes.

While the milk heats, crack the eggs into a bowl and whisk them together with the vanilla flavouring until well combined.

When the milk is hot, slowly pour the whisked egg mixture into the hot milk while stirring constantly to create small, delicate egg flakes throughout the soup.

Stir in the butter (2 tablespoons) until fully melted and incorporated into the soup.

Taste the soup and add additional butter (1-2 tablespoons) if desired for richer flavor, stirring well to combine.

Remove from heat immediately once the eggs are cooked through and the soup reaches the desired consistency; do not allow to boil.

Ladle the warm eggjamjólk into serving bowls and serve immediately while hot.