yolk-size

Updated: May 18, 2025

Work the seasoning well through, then shape into balls yolk-size, put each between two half-whites, and fasten together with a couple of tooth picks. Wrap each as finished in wax paper, and keep cool until needed. Here may be a good place to say that the quicker a hard-boiled egg is got out of its shell after chilling, the better and more delicate will be its flavor.

Martha McCulloch-Williams - Dishes & Beverages of the Old South