A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Used in green turtle soup.
Preserved exactly as written in the original source
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour
Rub them smooth with the yolks of two raw eggs and a teaspoonful of salt
Mix all well together
Make it in balls
Drop them into the boiling soup a few minutes before taking it up
Modern guidance to help you succeed with this vintage recipe
The hard-boiled egg yolks provide structure and rich flavor, while the raw egg yolks act as a binder, creating cohesion through protein coagulation when the balls hit the hot soup. The small amount of flour absorbs moisture and adds stability, preventing the balls from falling apart during cooking. When dropped into boiling liquid, the proteins on the surface set quickly, creating a protective outer layer that holds the delicate interior together.
The egg ball mixture can be prepared and rolled into balls up to 4 hours ahead. Place them on a parchment-lined plate, cover with plastic wrap, and refrigerate. Bring to room temperature for 10 minutes before adding to soup.
Once cooked in soup, the egg balls should be consumed within 2 days. Store the soup with egg balls in an airtight container in the refrigerator. The egg balls may become slightly softer upon reheating but will maintain their flavor.
AI-generated tips from Chef Cecil's culinary database
The egg ball mixture can be prepared and rolled into balls up to 4 hours ahead. Place them on a parchment-lined plate, cover with plastic wrap, and refrigerate. Bring to room temperature for 10 minutes before adding to soup.
Once cooked in soup, the egg balls should be consumed within 2 days. Store the soup with egg balls in an airtight container in the refrigerator. The egg balls may become slightly softer upon reheating but will maintain their flavor.
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