Nockerl (egg drops for soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ¼ | cup | Cold water |
| ⅓ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
Directions
Beat eggs and water together.
Sift flour with salt and baking powder.
Add flour mixture to eggs and water. Blend until smooth.
Drop mixture from the end of a dessert spoon into boiling salted water.
Cook until "nockerl" rise to the surface (about 5 minutes). Drain and add to the soup.
Posted to JEWISH-FOOD digest V97 #005 From: Ruth Heiges <heiges@...>
Date: Sun, 25 Aug 1996 21:50:32 +0300 (IDT)