Egg Balls

Ingredients

• the yolks of eight hard-boiled eggs
• beaten yolks of three raw eggs
• little salt
• pepper
• powdered mace or nutmeg

Method

1. 1

   Pound yolks and moisten with raw yolks.

2. 2

   Season and form into balls.

3. 3

   Cook in soup or poach and serve on toast.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 172. The excerpt below is the record exactly as published.

pepper. ^ When nearly to boiling point drop in the eggs, broken one at a time in a saucer ; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bot- tom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, shifting iti over the heat as needed, or even raising it, if cooking too fast, for success depends wholly on cooking gently and evenly, proportions being of second- ary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Or for plain scrambled eggs omit the milk ; some beat eggs before scrambling, just enough to mix whites and yolks, and minced ham is sometimes added. Scrambled upon a plate that has been heated very, very hot and rubbed with a bit of Dutter, they are relished by those who like eggs but little cooked. Serve scrambled eggs hot over slices of moist buttered toast, or fried bread spread with anchovy paste, if liked, and the dish is called Mumbled Eggs. Or beat up the eggs with pepper, salt and a Jittle chopped thyme ; rub the sauce-pan or bak- ing dish with onions before putting in the eggs, cook as above and send to table as Savory Eggs. A great variety of dishes may be made bv adding to the beaten eggs (with two tablespoons milk to each egg if liked), any of the following : For savory dishes — chopped tongue, oysters, shrimps or prawns, preserved sardines, dried salmon, ancho- vies, herbs, truffles, pickles, potted meats, sausages, shred lemon-peel^ onions, artichokes, shallots, asparagus tops, green peas, beets, mash- rooms, cheese, bacon, lobster spawn, dried beef cut fine, cold meat, rice, croutons, cold macaroni, or any cold vegetables; for sweet mixed eggs the following may be employed : blanched almonds, angelica, blanched chestnuts, conserves of any kind, stoned raisins, candied orange, citron, or lemon peel, blackberries and other fresh fruits, etc. Shirred Egqt. — Place imall earthen dishes, each large enough to hold an egg, in a dripping-pan with a little hot water ; put in each a bit of butter and a raw egg, taking care not to break the yolk, dust a little salt and pepper over them, set in hot oven and iust harden the whites ; serve one dish to each person, sending to table set upon pretty plates. If liked each egg may be sprinkled with bread-crumba and browned with hot salamander before sending to table. Two eggs are often served in each dish, and a nice flavor is given by sprinkling a little finely chopped ham and parslev in the dishes be- fore putting in the eggs. Any small saucers will do for this purpose, though the little scalloped shells are much prettier. Some prefer to beat the eggs before baking. Shredded Eggi. — Boil six eggs hard and cut the whites in thin strips or shreds ; make a pint of white sauce, and toast six slices of bread ; put a layer of sauce on each, then part of the white shreds, and rub part of the yolks through a sieve over all ; repeat this and finish with a third layer of sauce. Place in the oven about three minutes ; garnish with parsley, and serve. It is said that when hard- boiled eggs are wanted for this or any other purpose, boiling them an hour or more renders them as easily digested as soft-boiled eggs. Stuffed Eggs. — Boil one dozen fresn eggs untu well done, poar ofl" hot water and cover with cold ; then peel and cut the eggs in halves, either lengthwise or crosswise, take out the yolks and mash them with a piece of butter size of an egg, one cup finely minced boiled ham, and a dressing of one teaspoon each black pepper and salt, a dessert-spoon each mustard and celery seed, tablespoon sugar, and three tablespoons vinegar. Mix all well together and fill the halved whites with the mixture, press them together and serve on a glass dish garnished with fresh ten- der lettuce, or serve in halves with the false yollcs well round-ii ed up. If wanted for picnicslj wrap in tissue paper to pre- serve their form. Spread the mixture left over between thin bum Fmb slices of buttered bread, and very mcG Salad Sandwiches k&vM; or put the dressing left over on a plate, place the halved eggs on it ends downward and set in the oven to brown bef»re servine. 14 210 EGGS. Another nice dish is Creamed Eggs^ made as follows : Prepare eggs as above and mash the yolks well with a little butter, onion juice and salt, fill the halved whites with this, rounding up, and place in a baking dish ; make a rich cream gravy of milk, cream and butter, seasoned with white pepper, salt and a small pinch sugar^ and pour into the dish, leaving a narrow rim of the whites and the yolks of eggs showing above ; springe grated cheese on the gravy, and put in the oven to brown. Serve in baking dish. Delicious. EggB a la Maitre d^ Hotel, — Cut five hard-boiled eggs in quar- ters, lengthwise, and place in dish; pour over them a hot gravy made of cream and milk with a little Dutter, a seasoning of white pepper and salt, a small pinch sugar, and a thickening of flour. Serve hot. A tablespoon chopped parsley and juice of h^f a lemon may be added to gravy if likea. Very nice. Egg Balls. — Pound the yolks of eight hard-boiled eggs in a mortar and moisten with beaten yolks of three raw eggs, little salt, I)epper, powdered mace or nutmeg

Cook this with the app: pantry check, scaling, and the assistant.