Egg Balls

Ingredients

• four eggs
• a level teaspoonful of salt
• about one-tenth of a teaspoonful of pepper
• a well-beaten raw egg
• a tablespoonful of butter

Method

1. 1

   Boil the eggs for twenty minutes, cool, and remove shells.

2. 2

   Pound yolks to a paste, mix in salt, pepper, and raw egg.

3. 3

   Shape into balls, roll in flour, and fry in hot butter until brown, turning frequently.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 232. The excerpt below is the record exactly as published.

Egg Balls. Put four eggs into a saucepan, cover them with boiling water, and boil gently for twenty minutes ; then put them into cold water for a moment, and afterward remove the shells. Take out the yolks, and pound them in a bowl to a smooth paste. Add a level teaspoonful of salt, about one-tenth of a teaspoonful of pepper, and a well-beaten raw egg. Shape the mixture into balls about the size of grapes, and roll these in flour. Put a table- spoonful of butter on the stove in a small frying-pan, and when it gets hot, put in the egg-balls. Fry them until they turn a delicate brown. They must be watched carefully, and turned frequently. They may be prepared and fried a number of hours before the soup is served. GARNISHES. 44o Frequently the yolks of hard-boiled eggs are put into soups. They are not nearly so nice as egg balls, and it is worth the while to take a little time and trouble for the latter. Chicken Force-meat Balls. Chop very fine half of the breast of a large tender chicken, and pound to a smooth paste ; then rub it through a coarse sieve. There should be a generous third of a cupful of the meat after it has passed through the sieve. Put a quarter of a cupful of cream into a small saucepan with one-eighth of a cupful of stale bread crumbs and a tiny bit of mace, and cook until the mix- ture will form a smooth paste when stirred. It will take about ten minutes. Remove the mace, and add a table-spoonful of butte

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