Egg and flour soup crumble

Soup crumble from 1 egg and coarse flour.

Ingredients:

80 g of coarse flour 1 piece of egg

Procedure:

1. Pour the coarse flour into the bowl, make a well and crack one egg into it
2. Stir with a fork, preferably by hand, then work the mixture to a density similar to that of a classic crumble cake
3. If the crumble is too soft and in large chunks, add a little more flour, if it is too loose and there is too much unworked flour in the mixture, add the egg and make a larger quantity, or just sift the crumble through a thicker colander to remove the excess flour.

Recommendation:

Soup crumble prepared in this way can be dried, but it is always better to make a new and fresh one.