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Fluffy Egg Drops

Fluffy Egg Drops

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4 eggs, separated
pinch of potato starch (optional)
pinch of salt


Beat egg whites until very stiff. Can be done by hand (10 minutes).

In separate bowl, lightly beat egg yolks with salt. Fold yolks into whites. If using potato starch, blend in last.

Drop by teaspoonfuls into boiling hot soup. Cook for 15 minutes. Yields enough for 8quart pot.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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4 Comments
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Susan Rabinovitz Gentile Simsbury, CT April 9, 2012

Yes what are egg drops? Do you have a picture anywhere? Reply

Davorin Zagreb March 12, 2012

It would be excellent if the pictures stays behind recipes; it would make more interesting and inventive for cooking. Reply

Roz Melvolle, Ny April 14, 2011

Egg drops What are they used for? Reply

Avrohom Keller Crown Heights April 6, 2017
in response to Roz:

Egg Drop Soup This is a take on
Stracciatella (soup), an egg drop soup which is popular in central Italy. Reply

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