Stir eggs and milk well together. Add a little salt and sugar.
If possible, shape into a riser pot and make in a water bath until the egg-milk mixture curdles and becomes solid.
Pour the milk mixture into a sieve and drain. In the Siegerland region, a gugelhupf-like, perforated earthenware mold is used specifically for this purpose. The draining process can take an hour or more.
Turn the resulting egg cheese upside down and cool.
Stir the sour whipped cream, sugar and cinnamon into a fluffy sauce and pour it over the egg cheese.
The egg cheese is cut into thick slices and eaten on bread. Often the sauce is omitted and the slices are simply sprinkled with sugar and cinnamon.
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