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3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil
Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the
stiffly beaten egg whites and blend gently. In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat
mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165ºF internal
temperature). Serve as soon as done with potatoes, vegetables, or as desired.
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil
Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the
stiffly beaten egg whites and blend gently. In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat
mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165ºF internal
temperature). Serve as soon as done with potatoes, vegetables, or as desired.
