Beat the eggs and soup together and strain them into a greased gallipot.
Cover them with buttered paper and steam very gently for a quarter of an hour until the custard is firm.
Let it cool, then turn it out. Cut into thin slices.
Stamp into dice or diamonds and serve them in the clear soup.
If the custard is not very gently steamed it will be full of holes, and useless for this purpose.