Egg-Foam Dumplings Recipe
Ingredients
| Eggs | 4 , separated | |
| Cream of tartar | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Flour | 4 Tablespoon | |
| Chicken broth, canned or freshly made, or 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.
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.
Chef
