Description:  Pronounced "Sid-ek", this egg ball is typically served chilled or at room temperature and is a specialty during Easter dinner. 

Ingredients:

• 1 Dozen Eggs

• 1 Quart of 2% Milk

• 1 tsp. Salt

• 1 tsp. Vanilla

Special Cooking Items:

• Cheesecloth

• Double Boiler

• Beat eggs, add milk and mix well. 

• Pour into double boiler and cook until consistency of scrambled eggs.

• Place cheesecloth or clean, fine cloth in a large bowl and pour eggs into the cheesecloth.

• Capture eggs and drain liquid by gathering the ends of cheesecloth and twisting.

• While eggs are tightly gathered into a ball, tie the twisted ends with a string and suspend in air for about four hours to allow liquid to continue draining.

• When dry remove cloth and refrigerate.

• Serve chilled or at room temperature.