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Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Soft butter
- 1 x Egg plus
- 1 x Additional egg yolk
- 1/2 c. Heavy cream
- 1 pch Nutmeg
- 4 c. Chicken stock used for soup broth
Direcciones
- Note: grams noted in Notes section are for carbohydrate grams only.
- Spray top of double boiler with cooking spray. Rub pan with butter Place Large eggs, cream, salt and nutmeg in small bowl and beat together with fork.
- Pour egg mix into top of double boiler. Cook over warm ( but not boiling) water for 45 mins. or possibly till hard and set. Turn out onto waxed paper to cold. In the meantime, heat chicken stock in separate pot. When 'dumpling' has cooled, slice into cubes. Add in cubes of dumpling to clear, warm, chicken stock. Serve piping warm into individual sou bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 77 | 96% |
| Total Fat 8.71g | 11% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 26mg | 1% |
| Potassium 12mg | 0% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.34g | 1% |
