Egg puffs and soup pearls
Egg puffs and soup pearls are choux-pastry pellets, resembling chickpea seeds, that are popular in Central Europe. They are typically used to garnish soups, but can be also used to decorate other kinds of food, including desserts, or eaten alone as snacks. Egg puffs are baked, whereas soup pearls are deep-fried.
Names[edit]
Soup pearls are generally known in German as Backerbse (literally, "baked peas") or Mehlerbse ("flour peas").[1] In Swiss German, they are referred to as Suppenperle, or "soup pearls"[2][3] (hence the English name), while in the Vorarlberg region in western Austria, they are called Hochzeitsperle, or "wedding pearls". They also used to be called Hochzitbolla in Austria.[4] Another typically Austrian name for these pellets is Bufferl, whose Upper Swabian equivalent is Bopfrlâ.
"Egg puffs" is an English calque translation of the German Eierschöberl.[5] In Polish, these are known as groszek ptysiowy, or "puff peas".
References[edit]
- ^ Sophie Wilhelmine Scheibler: Allgemeines Deutsches Kochbuch für alle Stände, oder gründliche Anweisung alle Arten Speisen und Backwerke auf die wohlfeilste und schmackhafteste Art zuzubereiten, 17. Auflage, C.F. Amelang, Leipzig & Berlin 1866, S. 64, „156. Suppe mit gebackenen Mehlerbsen“, (Online, p. PA64, at Google Books)
- ^ Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, Bände 58–59, Schweizerische Gesellschaft für Analytische und Angewandte Chemie, 1967, S 309, „Suppenperlen“
- ^ Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, Bände 78–79, Eidgenössisches Gesundheitsamt, 1987, S. 71, „Backerbsen“
- ^ Oelz Unternehmensgeschichte: "Archivlink". Archived from the original on 2013-12-07. Retrieved 2019-07-17., Zugriff: 21. August 2012 / 16:08 Uhr.
- ^ "Eierschöberl – Koch-Wiki". kochwiki.org. Retrieved 2017-08-22.