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Egg-Foam Dumplings

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Ingredients
  Eggs 4 , separated
  Cream of tartar 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Flour 4 Tablespoon
  Chicken broth 1 Cup (16 tbs) (canned / freshly made / from a stew)
Directions

Beat yolks until light and thick.
Whip whites with cream of tartar until whites hold short distinct peaks; fold in salt, flour, and yolks.
Have broth just below boiling point in wide pan (10 to 12-inch diameter); pour in foam.
Cover, cook 3 to 4 minutes or until foam is set on top.
Do not allow stock to boil actively.
Cut through foam with slotted spoon; lift sections from liquid, draining.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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