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Egg Balls

  • 1/2 lb sugar
  • 1 cup boiling water
  • 12 egg yolks
Make a syrup with the sugar and water, until it threads and let it cool. Pass the egg yolks through a sieve and add to cooled syrup. Place on fire and stir until you can see the bottom of the pan. When the liquid easily leaves the sides of the pan, it is ready. When cooled, form into balls. Stick a toothpick, the points buttered, into each ball. Make a syrup and dip the balls in it. Let them drain and then place them on a slightly buttered marble slab to cool off.

Wrap the balls first in waxed paper and then in fancy tissue paper. Care must be taken to use only an enamel saucepan.
Submitted by Tess M May 30, 2009 15 min 30 min 45 min

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