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Egg-Foam Dumplings

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  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)

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

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 517 Calories from Fat 184

% Daily Value*

Total Fat 20 g31.5%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1853.6 mg77.2%

Total Carbohydrates 49 g16.3%

Dietary Fiber 1.6 g6.5%

Sugars 2.8 g

Protein 32 g64.8%

Vitamin A 19.5% Vitamin C

Calcium 11.6% Iron 36%

*Based on a 2000 Calorie diet

Egg-Foam Dumplings Recipe