Puffy Omelet
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Puffy Omelet
  Eggs  
Last updated 6/12/2012 1:19:13 AM. Recipe ID 50462. Report a problem with this recipe.
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      Title: Puffy omelet
 Categories: Eggs
      Yield: 2 Servings
 
      4    Eggs, separated
    1/4 ts Cream of tartar
    1/4 c  Cold water
    1/4 ts Salt
      2 tb Butter
 
  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.
 




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Recipe ID 50462 (Apr 03, 2005)

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