Chocolate Egg Drop Muffins

For the chocolate egg drop muffins, separate the eggs and beat the egg whites with 90 grams of sugar until stiff and set aside. Whip the egg yolks with the remaining 90 grams of the sugar and the packet of vanilla sugar. Then add the room-warm butter and the eggnog and continue beating the egg yolk mixture. Cut the chocolate into small pieces and add to the egg yolk mixture. Fold the egg yolk mixture into the snow and sift in the flour. Bake the chocolate egg muffins in the ramekins at 180° for about 35 minutes.

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