Clean the cauliflower and divide it into florets. Cut the stem into small cubes. Cut the cleaned carrots into rounds and chop the chicken breast into cubes.

Bring the chicken stock to a simmer. Add the cauliflower and the carrots. Bring to a boil, cook for about 5 minutes, then add the chicken cubes.

In the meantime, make the dumplings. Separate the 2 eggs needed for the dumplings and place the egg whites into a bowl. Whisk the egg whites and the salt with a fork until frothy.

Add the lightly beaten egg yolks, incorporate, then carefully fold in the flour. The batter should be pretty soft.

Dip a teaspoon into the soup and use it to add the dumplings to the soup. Cut out small amounts of batter with it (the teaspoon should be about ¾ full with batter) and let the batter slide into the soup.

Simmer the dumplings for about 10 minutes or until soft. The pot should be covered with the lid, but leave a crack open.

In the meantime, beat the 3 eggs needed for the soup with the freshly squeezed lemon juice.

When the dumplings are cooked, take one ladleful of soup and pour it slowly and carefully over the beaten eggs while stirring all the time. Repeat with another ladleful of soup. Take the soup off the heat and slowly whisk in the egg mixture. Don't let the soup cook anymore.

Adjust the taste with salt and pepper and serve immediately. If you wish to reheat the soup the next day, you can do so, but take care that the soup doesn't come to a boil, the eggs might scramble then and the soup will not be creamy anymore. It will still taste good though.