Egg Balls II
A dish made with “hard-boiled” egg and few grains cayenne.
contains dairycontains eggs
Ingredients
US
Metric
- 1 “hard-boiled” egg
- ⅛ teaspoon salt
- Few grains cayenne
- 1 teaspoon heavy cream
- ¼ teaspoon finely chopped parsley
Make it lactose-friendly
- 1 teaspoon heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.
Nutrition (estimated, per serving)
| Calories | 80 |
|---|---|
| Protein | 6.4 g |
| Fat | 5.7 g |
| Carbs | 0.5 g |
| Fiber | 0.0 g |
| Sodium | 367 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States