Egg Balls

Ingredients

• four eggs
• one saltspoonful of salt
• one fourth of a saltspoonful pepper
• one teaspoonful of melted butter
• the beaten yolk or white of one raw egg

Method

1. 1

   Boil four eggs twenty minutes; put them in cold water.

2. 2

   When cool, cut carefully through the white, and remove the yolks whole.

3. 3

   They may be served in the soup whole or cut into quarters.

4. 4

   Or put the yolks in a small bowl and rub them to a paste with a wooden spoon.

5. 5

   Moisten it with the beaten yolk or white of one raw egg, using just enough to shape it easily into balls about the size of a walnut.

6. 6

   Roll in flour and fry in butter.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 85. The excerpt below is the record exactly as published.

Egg Balls. ^oiXfour eggs twenty minutes ; put them in cold water. When cool, cut carefully through the white, and remove The Boston Cook Book. 137 the yolks whole. They ma}- be served in the soup whole or cut into quarters. Or put the yolks in a small bowl and rub them to a paste with a wooden spoon. Season with one saltspoonful of salt ; one fourth of a saltspoonful pepper ; one teaspoonfal of melted butter. Moisten it with the beaten 3'olk or white of one raw eg

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