|Eggs||4 , separated|
|Cream of tartar||1⁄8 Teaspoon|
|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.
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