Egg Balls For Soups And Made Dishes
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📝 Description
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🥘 Ingredients
8 eggs, a little flour; seasoning to taste of salt.
👨🍳 Method
Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the other 2 eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this 1861 recipe for Egg Balls For Soups and Made Dishes last night, and I must admit, I was a bit skeptical about the whole "pounding yolks in a mortar" thing. But I found myself surprisingly delighted by the texture it created—these weren't your average, runny egg balls. The pounding gave them a delightful, slightly grainy consistency that held together beautifully when boiled. These egg balls are perfect for the modern weeknight cook looking to add a touch of vintage charm to their meals. They're simple to prepare and can be added to any soup or stew for a hearty, protein-packed boost. Plus, they keep well in the fridge for a few days, making them an excellent make-ahead component for busy schedules. I think this is the kind of recipe that would have Victorian housewives sighing in relief over their soup pots.
