Directions:
- Mix hot/warm water with potato starch.
- Slowly add to beaten eggs, stirring well - it should not be lumpy.
- Salt to taste.
- Heat small teflon pan or skillet.
- First wipe with oil on a paper towel.
- Using a ladle, ladle a thin, even amount into the pan.
- Fry on medium heat.
- When set flip and then immediately remove/flip to plate.
- With wetter side up, roll as tight as possible.
- Slice into 1/4 inch circles.
- Do not unroll.
- Continue frying until no egg mixture is left.
- Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
- Serve in chicken soup.
- Can be made a couple days in advance and placed in a air tight container in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.64 Kcal (656 kJ) | ||
| Calories from fat | 59.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 97.42mg | 4% | |
| Potassium | 91.08mg | 2% | |
| Total Carbs | 15.89g | 5% | |
| Protein | 9.32g | 19% | |
| Iron | 1.9mg | 11% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.86 Kcal (594 kJ) | ||
| Calories from fat | 53.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 10% | |
|---|---|---|---|
| Cholesterol | 222.37mg | 82% | |
| Sodium | 88.23mg | 4% | |
| Potassium | 82.49mg | 2% | |
| Total Carbs | 14.39g | 5% | |
| Protein | 8.44g | 19% | |
| Iron | 1.7mg | 11% | |
| Calcium | 36.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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