Egg Balls for Soups and Made Dishes
2 dozen ballsIngredients
Directions
Prepare the yolks
Boil 6 eggs for 20 minutes.
Strip off the shells.
Take the yolks and pound them in a mortar.
Make and shape the balls
Beat the yolks of the other 2 eggs.
Add them, with a little flour and salt, to those pounded, and mix all well together.
Roll into balls.
Boil them before they are put into the soup or other dish they may be intended for.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
What each ingredient does
- Eggs
- Cooked and raw yolks set and bind the mixture so the balls hold together.
- Flour (in the method)
- Starch helps bind the mixture and gives the balls a firmer body.
The step that matters
Boil the balls before adding them to the soup. Boiling sets the egg and flour mixture so the balls keep their shape and do not break apart in the broth.
“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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