Egg-Foam Dumplings Recipe




 Eggs4 , separated
 Cream of tartar1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Flour4 Tablespoon
 Chicken broth1 Cup (16 tbs) (canned / freshly made / from a stew)

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 mg

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


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.