Evorrúmó

Evorrúmó or Eburrúmum  is a Froturnish dish, traditionally the daily lunch of farmers and other rural people who either worked on land or owned land.

Etymology
The contemporary High Elven "Evorrúmó"  comes from the Classical High Elven "Eburrúmum", which in turn comes from the archaic "Ebursúmom"  - which comes from the Proto-Elven roots "ebur" (boar) and "sum" (water) - despite its origins, the word never had anything to do with boars (other than maybe the old, now-extinct tradition of mixing boar blood into soup), but rather simply meant "soup". Over time, the word's meaning had shifted to mean one specific type of soup: the one that this article is describing.

Preparation and variations
The base and mandatory ingredients of this dish are water (given how it's a soup), salt, eggs, leeks and either a dough of sorts or potatoes. This basic version is made by cooking the diced leeks in water until the water gets to a shimmer, during which the eggs are whisked into the soup. Afterwards, tiny noodles or pieces of dough are thrown into the soup, effectively cooked into pasta that will be consumed with the soup - alternatively, if potatoes are preferred, they are cooked as part of the soup from the beginning. If one is being particularly generous with the eggs, they may add hardboiled eggs into the soup, but this is optional - whisking liquid eggs into the soup however is mandatory.

Before the nobilization of the High Elves - when pork wasn't a cultural taboo yet - a variation of this dish existed which involved frying pork in pig fat (or frying bacon until the fat renders out), frying the leeks in the liquified fat, then adding the water - then following with the whisked eggs, and then the noodles. Alternatively, if potatoes were preferred, diced potatoes were also fried in the fat together with the leeks.

After the nobilization process - which resulted in pork being stigmatized and associated with poverty - the basic version of the dish continued to be very prominent, which richer folks adding either chicken or duck meat, bovine beef, lamb mutton or goat chevon into the mix. Aside from meat and fat, various optional spices can be also added into the mix: red pepper, black or pink pepper, mustard seed, onion, garlic.

Or more precisely:
 * 1) Ensure that the mandatory ingredients are in possession:
 * 2) * 6 cups of water
 * 3) * 1 teaspoon of salt
 * 4) * 3 eggs
 * 5) * 1 leek, diced
 * 6) * 1 cup of noodles or 1 cup of diced potatoes
 * 7) Pick any - or none - of the following optional ingredients, to taste:
 * 8) * 1 cup of diced meat (chicken, duck, beef, lamb, or goat)
 * 9) * 1 tablespoon of fat (pork fat or bacon fat)
 * 10) * 1 teaspoon of red pepper, black pepper, or pink peppercorn
 * 11) * 1 teaspoon of mustard seed
 * 12) * 1 teaspoon of onion powder
 * 13) * 1 teaspoon of garlic powder
 * 14) In a large pot, bring the water to a boil and add the salt.
 * 15) While the water is heating up, whisk the eggs in a small bowl and set aside.
 * 16) Once the water is boiling, add the diced leeks to the pot and cook for 5-7 minutes until the leeks are tender.
 * 17) If using noodles, add them to the pot and cook until soft. If using potatoes, add them to the pot at the same time as the leeks.
 * 18) Slowly pour the whisked eggs into the pot, stirring constantly to create thin strands.
 * 19) If using any optional ingredients, add them to the pot at this point and stir to combine.
 * 20) Serve the Evorrúmó hot, garnished with chopped fresh herbs if desired.