Foods of England - Egg Balls

Egg Balls

Accompaniments

Eggs formed as spheres. (Hammond 1819, Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

EGG BALLS FOR SOUPS AND MADE DISHES.
408. INGREDIENTS: 8 eggs, a little flour; seasoning to taste of salt.
Mode: Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the other 2 eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for.
Time: 20 minutes to boil the eggs.
Average cost: for this quantity, 8d.
Sufficient: 2 dozen balls for 1 tureen of soup.

Original Receipt from 'The Lady’s Own Cookery Book, and New Dinner-Table Directory' of 1844

Eggs to fry as round as Balls.
Put three pints of clarified butter into a deep stewpan; heat it as hot as for fritters, and stir the butter with a stick till it turns round like a whirlpool. Break an egg into the middle, and turn it round with the stick till it is as hard as a poached egg. The whirling round of the butter makes it as round as a ball. Take it up with a slice; put it in a dish before the fire. Do as many as you want; they will be soft, and keep hot half an hour. Serve on stewed spinach.

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