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Egg Balls for Soup

Egg balls made from mashed hard‑boiled eggs, raw eggs, pepper, salt, and flour, boiled briefly before serving.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Balls for Soup

Ingredients

Directions

Make the paste

  1. Rub the yolks of three or four hard-boiled eggs to a smooth paste, with a little melted butter, pepper and salt.

  2. Add two raw eggs to the paste, beating lightly.

  3. Add enough flour to hold the paste together.

Shape and cook

  1. Make into balls with floured hands.

  2. Set the balls in a cool place until just before the soup comes off.

  3. Put the balls in the soup carefully and boil for one minute.

Nutrition, whole recipe (rough)

84Calories
6 gProtein
5 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard-boiled eggs
Their mashed yolks form the smooth, rich body of the paste.
Raw eggs
Their proteins set when heated, binding the balls so they hold their shape in the soup.

The step that matters

Putting the balls in the soup. The paste is soft before cooking, so the balls can break apart if dropped or stirred too hard. Lowering them gently lets the raw egg set around the balls, holding them together while they cook.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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