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Here’s something new to do with your leftover challah. Use it it in this recipe to make egg foam as a tasty addition to your soups.
1 thick slice of challah, soaked and squeezed
4 eggs, slightly beaten
1/2 teaspoon salt
Squeezed challah should amount to approximately 1/2 cup.
Mix all ingredients and drop into boiling soup.
Cook for 20 minutes.
Photography and styling by: Elazar Klein Studio
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