Puffy Omelet
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¼ | cup |
water
cold |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1.3 | ml |
cream of tartar
|
|
| 59 | ml |
water
cold |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
Directions
About 30 minutes before serving, preheat oven to 350℉ (180℃).
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 ¼ cup cold water and salt until very light;carefully fold yolk mixture into beaten whites.
In ovenproof 10 inch 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.
