How is Egg Drops or ( Tarhonya) made? IS IT MADE IN USA OR??

Question

Tarhonya were dose the name com from ,!? Can u use it in baking if so what recipe/s ?

Answer 1

I found this for you. Looks good, I think I'll make it tonight. Cheers,

Tarhonya - Egg Barley Nuggets


Tarhonya (tahr-hohn-yah)


Serves: Six to eight
Prep Time: 5 Minutes
Cooking Time: 45 Minutes


This tasty nugget-like pasta, with its slightly nutty flavor, is easy to make and is a welcome substitute for potatoes, rice, or noodles. You can purchase pre-made Tarhonya or make your own (time consuming but worth it!)


16 oz.
Pre-made Tarhonya (Available from Otto's)

3 cups
Chicken Broth

2 tbs.
Oil or lard

1 clove
Fresh Garlic, minced

1/8 tsp.
Pepper



1. Heat the tarhonya and oil in a pan until the tarhonya is golden brown (about 20-25 minutes). Keep the heat low and stir frequently, avoiding burning. Take your time as this is the most crucial step.

2. Add the chicken broth and the pepper, cover, and simmer. Stir occasionally and check for tenderness. Add additional broth or water as necessary to maintain moisture. The tarhonya is ready when all the liquid is absorbed and the grain is still slightly firm in texture. Let it set for 10 minutes before serving.


- The cooking instructions that come with commercially produced Tarhonya suggest cooking it in water. Follow this advice only if you want bland, tasteless results!

- Striking the correct balance of broth to tarhonya is something that has to be mastered. If the grain is still crunchy after all the broth has been absorbed, add water a little bit at a time and continue to cook until it has the consistency of firm rice.

- If you do not brown the grain sufficiently in the first step, the results will be mushy. I add a tablespoon of butter at the very end of the browning process for additional flavor and color.Substituting butter for the oil at the outset, however, may cause the grain to burn.

- I have never found an domestically produced commercial tarhonya that is to my liking. I purchase a imported brand at my local Shop Rite and A&P supermarkets. You can also make it yourself...the ingredients are simple but the process is very time consuming.

- You can use canned chicken broth, but I prefer bouillon (you may have to add a little salt, however).

- A 1/4 cup of finely minced onions may also be added for additional flavor. I have used scallions, shallots, parsley, and freeze-dried soup greens as well.

- I have heard of a different approach which has you brown the tarhonya and then set it aside to cool. The cooking is accomplished by bringing 3 quarts of salted water to a boil, dropping in the pasta, returning to a boil and then cooking for 10 minutes over a moderate heat. The tarhonya is then drained and tossed with butter before serving. I have never tried this method.

Answer 2

Tarhonya, Csipetke & Noodles
Hungary
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Tarhonya (also known as "egg barley" or "rivilchas") is a typical Hungarian pasta you can easily make fresh (or make a lot and dry it). fresh hand made and commercial dried. Tarhonya is often fried in butter or bacon fat until golden before adding to soup.

Csipetka is a fresh pasta often used in stews. Some recipes call for rolling the dough thin before pinching off, but I much prefer the Magyar campfire texture you get from pinching off the ball.
2 t Flour (sifted)
2 Eggs, Large
1/2 C Salt
---- Tarhonya ------
Mix the FLOUR, EGGS and SALT together. Knead to make a stiff dough. If it's too crumbly to form a ball add just a touch of water.
Form into two or three balls and let rest at least 1/2 hour.
Grate on the coarse side of a grater. Don't let it pile up or it may stick together - spread on a baking sheet.
Let dry for 1/2 hour before using.
DRIED: spread out on cloth and sun dry or spread on sheets and dry in a barely warm oven. Shuffle occasionally for even drying.
---- Csipetke ------
Make same as Tarhonya, but do not grate. Instead pinch off pieces smaller than a dime and pinched quite thin.
---- Noodles -------
Make same as Tarhonya, but roll out as thin as you can on a floured board and let dry for a little while. Slice to the desired width, which may be wide or may be as narrow as you can cut it.

NOTES:
Hungarian families once made tarhonya in large quantity in August when it would sun dry well, and would bundle it in large sacks for use over th