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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.

SnacksMainsVegetarianUnder 400 kcalUnder 30 min
10 minEasy281 kcalper serving
Kogel Mogel

Instructions

  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

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

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