Egg barley, also egg drops, called Tarhonya in Hungarian is an egg-based pasta grain in Hungary and Eastern Europe. The "barley" moniker is derived from its visual resemblance to cooked pearl barley. Because of the somewhat large size of the egg drops, it is considered sometimes a type of small dumpling. The tarhonya is mentioned already in the 16th century handwritten Hungarian cookbooks. Tarhonya is a simple product, being made of water, wheat flour and whole eggs, which mixture is formed into barley-sized "grains" either by hand, cutting or grating, making it similar in appearance to a large couscous. The grains are dried and stored, and can be roasted and then boiled before being used in different dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages or in salads. In Hungary, Tarhonya is fried in butter or lard before boiling. Recipe: 4 tbl shortning 4 cups chicken broth 1/2 tsp paprika 1/2 tsp salt 1 pkg tarhonya. Heat shortnening and lightly brown tarhonya. Add paprika, salt and broth. Bring to a boil. Cover and lower heat. Cook until tarhonya are soft (about 30 minutes).Contains: Flour and eggs.