Egg Balls
Ingredients
Directions
Prepare
In a mortar, beat the hard-boiled egg yolks until smooth.
Mix in the raw egg yolk to form a paste.
Shape and cook
Shape the paste into very small balls.
Drop the balls into boiling water for about 1 minute to harden.
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.
Explore the science
What each ingredient does
- Hard-boiled egg yolks
- Form the smooth, firm base of the paste.
- Raw egg yolk
- Binds the cooked yolks into a paste that holds its shape.
The step that matters
Dropping the balls into boiling water. The brief one-minute dip sets the outer layer of the raw-yolk paste so the balls hold their shape. Leaving them longer can make the egg firmer and rubbery, while a cooler bath may not set them at all.
“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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