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Egg Balls in Soup

Egg Balls in Soup

Egg Balls in Soup

These egg balls are an attractive addition to any clear soup. The egg balls may be prepared in advance, kept covered in the refrigerator, then cooked a few minutes before serving.

Ingredients :

  • Hard-boiled eggs 4, shelled
  • Salt 1/4 tsp
  • Cayenne pepper a dash
  • Chopped fresh parsley 1 tsp
  • Egg yolk 1, lightly beaten
  • Chicken stock 1 litre (32 fl oz / 4 cups)

Method :

  1. Slice hard-boiled eggs in half and scoop out yolks. Rub yolks through a strainer into a bowl.
  2. Finely chop egg whites and add them to the bowl. Add salt, cayenne and parsley.
  3. With a fork, mash mixture and add enough raw egg yolk to make a stiff mixture.
  4. With your hands, shape mixture into small balls.
  5. Half-fi ll a medium-sized saucepan with water and bring to the boil over high heat. With a slotted spoon, place balls in boiling water and poach for 2 minutes.
  6. Meanwhile, bring chicken stock to the boil and ladle into 4 serving bowls.
  7. Remove poached balls from water using the slotted spoon and add a few to each bowl of soup. Serve immediately.

Serves 4

See also Eggs Cooking “Cheese Soup with Egg Recipe”