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

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How is Egg Drops or ( Tarhonya) made? IS IT MADE IN USA OR??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is Egg Drops or ( Tarhonya) made? IS IT MADE IN USA OR??),it will help you,my kids.
Tarhonya were dose the name com from ,!? Can u use it in baking if so what recipe/s ?

Answer:
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>------------------------------...

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


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