| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Archived, Cheese/eggs, Hungary, Upload |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
pn |
Salt |
| 3 |
T |
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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