| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
2 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, separated |
| 1/4 |
ts |
Cream of tartar |
| 1/4 |
c |
Cold water |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter |
INSTRUCTIONS
About 30 minutes before serving,preheat oven to 350 degrees.In large
bowl,with mixer at high speed,beat egg whites until foamy; add cream of
tartar and continue beating just until stiff peaks form. In small bowl,with
mixer at high speed,beat egg yolks with 1/4 cup cold water and salt until
very light;carefully fold yolk mixture into beaten whites. In ovenproof 10"
skillet over medium-low heat,in hot butter, cook egg mixture three
minutes,or until puffy and golden on under side when lifted with a
spatula.Then bake 10 minutes or until golden and top springs back when
tapped with finger. Run a spatula around sides to loosen omelet.Make a slit
part way across center of omelet;tip skillet and with pancake turner,fold
omelet in half;slide onto heated platter.Makes 2 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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