- 8 egg yolks
- ½ teaspoon salt
- 6 cups chicken stock
Whip egg yolks and salt together with a fork. Strain through a sieve to remove hard white particles that adhere to yolks.
Heat stock to a simmer.
Holding your finger over the opening, fill a very fine funnel with the yolk mixture. The opening should be a little larger than 1/16