Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 07-01-2012, 01:24 AM posted to alt.food.diabetic
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Default Egg Balls

I've been trying some new recipes from a really old cookbook (new to me
anyway) and I liked this a lot.

2 hard boiled eggs
1 raw egg
4 TBS of crumbs (from whatever source you like) I used a slice of flax bread
that I crumbed in the Cuisinart.
1/2 tsp salt
dash of cayenne
a little grated nutmeg (optional)
a few drops of lemon juice.

Mince the hard boiled eggs very fine (I used a fine plane grater) mix well,
add the seasoning and 2 TBS of the crumbs. Stir all together with enough of
the beaten raw egg to bind. Form into balls about 3/4 inch in diameter. Roll
these in the leftover raw egg, and then roll into the other 2TBS of crumbs
to coat. Let sit uncovered in fridge for 15 or so minutes. Drop into boiling
stock ( I used a can of chicken stock with some chopped up green beans in
it) and cook until firm, about 5 minutes. They were tasty and filling.





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Old 07-01-2012, 01:47 AM posted to alt.food.diabetic
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Default Egg Balls

Cheri wrote:
: I've been trying some new recipes from a really old cookbook (new to me
: anyway) and I liked this a lot.

: 2 hard boiled eggs
: 1 raw egg
: 4 TBS of crumbs (from whatever source you like) I used a slice of flax bread
: that I crumbed in the Cuisinart.
: 1/2 tsp salt
: dash of cayenne
: a little grated nutmeg (optional)
: a few drops of lemon juice.

: Mince the hard boiled eggs very fine (I used a fine plane grater) mix well,
: add the seasoning and 2 TBS of the crumbs. Stir all together with enough of
: the beaten raw egg to bind. Form into balls about 3/4 inch in diameter. Roll
: these in the leftover raw egg, and then roll into the other 2TBS of crumbs
: to coat. Let sit uncovered in fridge for 15 or so minutes. Drop into boiling
: stock ( I used a can of chicken stock with some chopped up green beans in
: it) and cook until firm, about 5 minutes. They were tasty and filling.

I foudn a great way to finly shop egg back in the days of the hochmesse
adn wooden bowl for chopped liver. I could never get the eggs chopped
finely enough to not "show" as bits of white or yello inthe chopped liver.
I took a small strainer(not the REALLY fin coffee one) and pushed the eggs
through twice and it worked beautifully.

I still have the hochmesser, but no longer have than wooden chopping
bowl, the mainstay of theold fashioned kitchen-chopped liver, chopped
herring, gefilte fish all were laboriously chopped in those wooden bolws.

Wendy





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