Egg Ball

In a deep saucepan, combine the yolks, sugar, and butter

Stir carefully over low heat, in front of you, without making circular motions

Continue stirring until it releases from the bottom of the pan

Remove from heat and add vanilla extract

Spread the mixture onto a baking sheet or plate and smooth the surface with a greased hand

Let it rest for one day under plastic wrap

Form small balls with 1/2 tablespoon of the mixture and reserve

Prepare the syrup: in a small saucepan, combine water, sugar, and vinegar

Let it simmer without stirring until it reaches a hard ball consistency

Test by dipping a spoon into cold water

If the syrup forms a ball that holds its shape, it's ready

Alternatively, dip a wooden skewer into the syrup and then place it in a cup of cold water

Take a bite; if the syrup breaks, it's ready

Remove from heat and add lemon juice

Stir well

Dip each egg yolk ball into the syrup

Let it cool on a greased surface

Serve in individual molds or on a platter

112 calories per serving