This traditional egg dish is usually made during Holy Week and especially on Good Friday and Holy Saturday.
The little egg-drops are smothered in Chile Colorado sauce.
6 eggs, separated
1 tablespoon plus one teaspoon flour
1 teaspoon salt
1 teaspoon baking powder.
Separate the eggs and beat the whites until very stiff. In a separate bowl combine the egg yolks, flour, salt and baking powder. Beat with a fork until the mixture is light and ropey. In a deep skillet, heat about 2 inches of vegetable oil. Combine beaten whites with yolk mixtures and drop by the tablespoon into the hot fat. Fry the patties until lightly browned on both sides. Drain on paper towels, then keep warm in the oven until ready to serve drizzled with Chile Colorado.
Makes 4 servings.