Egg Balls
Traditional egg dumplings made from hard-boiled egg yolks mixed with flour and parsley, perfect for adding to soups and broths.
Ingredients
- 4 whole Hard-boiled eggs, yolks only (Use only the yolks)
- 1 teaspoon All-purpose flour, finely sifted (Very finely sifted)
- 1 tablespoon Fresh parsley, tender leaves only, finely chopped (Use only tender leaves)
- 0.125 teaspoon White pepper (To taste)
- 0.25 teaspoon Salt (To taste)
- 1 whole Raw egg, yolk only (For binding)
Instructions
- 1Separate the yolks from 4 hard-boiled eggs. Using a mortar and pestle or the back of a fork, grind the yolks down to a fine powder or smooth paste.
- 2Add the finely sifted flour, chopped parsley leaves, white pepper, and salt to the ground egg yolks. Grind and mix all ingredients together thoroughly until well combined.
- 3Add the raw egg yolk to the mixture and work it in thoroughly until the mixture comes together into a cohesive dough that can be shaped.
- 4Roll the mixture into small balls, about 1/2 inch in diameter. You should get approximately 12-16 small balls.
- 5Bring a pot of water to a gentle boil. Carefully drop the egg balls into the boiling water and cook for 2 to 3 minutes until they float to the surface and are firm.
- 6Remove the egg balls with a slotted spoon and add them to soup or broth, or serve as desired.
