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)

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