Egg Balls

Ingredients

• 1 Large Eggs (For hard boiling)
• 0.125 teaspoon Salt
• 0.03125 teaspoon Cayenne Pepper (Pinch)
• 1 teaspoon Heavy Cream
• 0.25 teaspoon Fresh Parsley (Finely chopped)
• 2 cups Chicken Stock or Water (For poaching)

Instructions

1. 1Place the egg in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. After 10 minutes, drain the hot water and rinse the egg under cold water until cool enough to handle.
2. 2Peel the hard-boiled egg. Separate the yolk from the white. Rub the yolk through a fine-mesh sieve into a bowl. Finely chop the egg white and add it to the bowl with the yolk. Add salt, cayenne pepper, heavy cream, and finely chopped parsley.
3. 3Add a small amount of raw egg yolk (about 1/2 teaspoon) to the mixture to achieve a consistency that is easy to handle and shape into small balls.
4. 4Shape the mixture into small balls (about 1 inch in diameter). Bring chicken stock or water to a gentle simmer in a saucepan. Gently drop the egg balls into the simmering liquid and poach for 2-3 minutes, or until heated through. Be careful not to overcrowd the pan.
5. 5Remove the poached egg balls with a slotted spoon and serve immediately. Garnish with extra parsley if desired.