Egg-Foam Dumplings Recipe
Is it you or the aroma of Egg-foam Dumplings that you are making that has dragged me to the kitchen?, were my partner's words. This Egg-foam Dumplings is a perfect Side Dish. You don't need to think more. Just prepare this Egg-foam Dumplings now!
Ingredients
4 eggs, separated
1/8 teaspoon cream of tartar
1/2 teaspoon salt
4 tablespoons flour
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.
