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4 eggs, separated
1/2 teaspoon Haddar Salt
1 medium potato, cooked and mashed
dash of pepper, optional
Beat egg whites and salt until stiff.
Mix yolks, mashed potatoes, pepper, and gently add to beaten egg whites.
Pour at once into boiling soup and cook for 10 minutes over low heat. (Use pot which is only halfway full of soup to allow for expansion space.)
Photography by Peri Photography
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