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Recipe

Kogel Mogel

The old Polish nursery dessert: egg yolks whipped with sugar until pale, thick and mousse-like, eaten straight from the glass with a teaspoon.

SnacksLunch & dinnerVegetarianUnder 400 kcalUnder 30 min
10 minEasy281 kcalper serving
Kogel Mogel

Method

  1. Take the eggs out of the fridge 20 minutes ahead so they are at room temperature — cold yolks refuse to lighten. Scald a small deep bowl and a whisk or fork with boiling water and dry them thoroughly; any fat or water slackens the foam.
  2. Separate 2 eggs, letting the whites fall into another bowl to save for something else, and drop the yolks into the dry bowl. Pick out any speck of white or chalaza with a spoon.
  3. Add 15 g of the caster sugar and 1 pinch of salt to the yolks and work them together with the fork for about 1 minute, pressing the sugar against the side of the bowl until the mixture is smooth and deep yellow with no grittiness.

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Per serving

281kcal
12gprotein
36gcarbs
10gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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