An Egg For A Child
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- count fresh egg
- tsp powdered sugar
- bread
Instructions
- Beat the egg yolk with 2-3 teaspoons of powdered sugar in a cup.
- Whip the white stiff and fold in gently so it does not deflate.
- Serve with fingers of bread for dipping.