Egg Gruel
Ingredients
Directions
Pour boiling water into a bowl.
Add the beaten egg white and any desired seasoning or spice.
Serve warm.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg white
- Cooks into soft strands in the hot water, thickening the gruel and giving it a light body.
The step that matters
Add the egg white to boiling water. The water must be at a full boil so the egg white cooks on contact. If the water is not hot enough, the white stays runny and does not set into a soft, thickened texture.
“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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