Also known as: Puffy omelette Description: Eggs are cracked out of their shells and the whites and yolks are
separated. The egg whites are then beaten until they are very fluffy and
full of air. The yolk is beaten and sometimes mixed with a little milk or
water. The yolk is then folded into the whites and the mixture is placed
into a hot and greased frying pan and then promptly put into the oven. It
is then cooked until it just starts to get firm and then flipped over. The
omelet continues baking until cooked through. A variation is to tear small
pieces of bread (or use breadcrumbs that have been softened in a little bit
of milk) and mix them into the yolks before folding into the egg whites. |
