Red Currants With Eggedosis
Recipe: #18987
May 12, 2015
Categories: Desserts, Eggs, Scandinavian, Gluten-Free, Non-Dairy, Vegetarian, Kosher Dairy, more
"Adapted from Best of Scandinavian Cooking. Eggedosis is an egg sauce. Use pasteurized eggs if raw eggs are a concern."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (130.5 g)
- Calories 179.4
- Total Fat - 5.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 106.2 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 2.4 g
- Sugars - 21.2 g
- Protein - 7.8 g
- Calcium - 50.4 mg
- Iron - 1.6 mg
- Vitamin C - 23.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sprinkle a little sugar on currants and stir gently to mix.
Step 2
Let stand at room temperature 30 minutes, or until syrup begins to form
Step 3
Meanwhile, beat egg whites and salt until foamy.
Step 4
Gradually beat in sugar, beating until egg whites form stiff peaks.
Step 5
Beat egg yolks until thick.
Step 6
Mix vanilla into egg yolks.
Step 7
Gently fold egg whites into yolks.
Step 8
Spoon currants into stemmed glasses, reserving a few for garnish.
Step 9
Spoon egg mixture over currants.
Step 10
Top with reserved currants.
Tips
No special items needed.
0 Reviews
You'll Also Love
