Egg Forcemeat Balls (Egg Balls)
A traditional garnish for soups and curries, these savory egg balls can be made using hard-boiled yolks or, as preferred by the author for a better texture, a forcemeat of raw egg, herbs, and breadcrumbs. This recipe details the breadcrumb method which produces stable, flavorful dumplings.
Ingredients
- 1 whole Egg, large (Beaten)
- 1 tsp Fresh parsley, chopped (Blanched in boiling water briefly before chopping)
- 0.25 tsp Salt (To taste)
- 0.25 tsp Black pepper, ground (To taste)
- 0.125 tsp Nutmeg, grated (A very small quantity)
- 0.125 tsp Dried mixed savory herbs (Sifted or ground to a fine dust)
- 0.5 cup Fine breadcrumbs (Made from stale bread; quantity may vary to achieve paste consistency)
- 2 tbsp All-purpose flour (For dusting)
- 4 cups Water (For boiling)
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Instructions
- 1Blanch the fresh parsley by dipping it in boiling water for 30 seconds, then cooling and chopping finely. Sift or grind the dried herbs until you have a fine dust.
- 2In a bowl, beat the egg. Add the prepared parsley, salt, pepper, grated nutmeg, and the fine dust of savory herbs. Mix well.
- 3Gradually mix in the fine breadcrumbs with the egg mixture until you form a soft paste or dough that holds its shape.
- 4Roll the paste into small balls the size of a marble. The balls must be small, or they may split during boiling.
- 5Bring a pot of water to a boil. Lightly flour the balls and drop them into the boiling water. Cook until they are set (they will typically float when done, approx 3-5 minutes). Remove and serve in soup or curry.
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