| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs, Hungary, Upload, Archived |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
pn |
Salt |
| 3 |
tb |
Butter, unsalted; melted |
INSTRUCTIONS
Break eggs and seperate yolks. Leave each yolk in a half shell. Salt egg
whites and whip until stiff.
Spoon half of beaten egg whites into a mound to form a nest. Press an egg
shell into the center of the mound to form a hollow. Then pour egg yolk
into the hollow. Place the nest in hot butter already sizzling in an omelet
pan.
Proceed with the second egg. Be sure there is a little space between the
mounds. When the froth is firm, gently turn it upside down, or place in a
400F oven until top is cooked. Serve on a thin slice of toast.
MM and upload by DonW1948@aol.com / CH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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