Egg balls in soup

Egg balls in soup


  • Hard-boiled eggs 4,
  • shelled Salt 1/4 tsp
  • Cayenne pepper a dash
  • Chopped fresh parsley 1 tsp
  • Egg yolk 1
  • lightly beaten Chicken stock 1 litre (32 fl oz / 4 cups)
  • These egg balls are an attractive addition to any clear soup. The egg balls may be prepared in advance, kept covered in the refrigerator, then cooked a few minutes before serving.
  • Serves 4


  1. Slice hard-boiled eggs in half and scoop out yolks. Rub yolks through a strainer into a bowl.
  2. Finely chop egg whites and add them to the bowl. Add salt, cayenne and parsley.
  3. With a fork, mash mixture and add enough raw egg yolk to make a stiff mixture.
  4. With your hands, shape mixture into small balls.
  5. Half-fill a medium-sized saucepan with water and bring to the boil over high heat. With a slotted spoon, place balls in
  6. boiling water and poach for 2 minutes.
  7. Meanwhile, bring chicken stock to the boil and ladle into 4 serving bowls.
  8. Remove poached balls from water using the slotted spoon and add a few to each bowl of soup. Serve immediately.

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