Egg Ball

In a deep pan, place the eggs, flour, and butter

Mix carefully, over low heat, from front to back, without making circular movements

Continue mixing until it comes away from the bottom of the pan

Remove from heat and add vanilla extract

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

Let it rest for one day covered with plastic wrap

Mold into balls using 1/2 tablespoon of the mixture and reserve

Prepare the syrup: In a small pan, combine water, flour, and vinegar

Bring to a boil without stirring until it reaches the consistency of a hard-boiled egg

Test by dipping a piece of the syrup into cold water

Mold into a ball with your fingers; if it holds its shape, it's ready

You can test another way

Dip a toothpick into the syrup and then place it in a cup of cold water

Taste; if the syrup snaps, it's ready

Remove the pan from heat and add lemon juice

Mix and coat each egg ball with the syrup

Let it cool on a greased surface

Place in individual molds or serve on a tray

Cals per unit: 112