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.

Characteristic of: Austrian cuisine German cuisine Polish cuisine Swiss cuisine
Categories: Choux pastry
Contains, including ancestors: Wheat Egg
Also known as:
German: BackerbseMehlerbse
German (Austria): HochzeitsperleHochzitbollaBufferl
German (Swabia): Bopfrlâ
German (Swiss): Suppenperle
Polish: groszek ptysiowy
Wikidata ID: Q319800
Wikipedia title: Egg puffs and soup pearls
References:
Wikipedia article: Egg puffs and soup pearls

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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