The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

Home › The Waldorf Kitchen › Egg Balls for Turtle Soup

Egg Balls for Turtle Soup

Put the yolks of three hard-boiled eggs into a basin, break them up and mix them with the yolk of a raw egg. Form the paste into small balls, plunge them into a saucepan of boiling water and let them remain for two minutes to get hard. They are then ready for use.

Read next

← Egg Balls for SoupPoached Eggs for Soup →