Puffy Eggs Recipe
Ingredients
| Eggs | 4 Small | |
| Hot water | 4 Tablespoon | |
| Butter or other fat- as required | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1.Beat the egg-whites until stiff
2.Also beat the yolks until thick and lemon-colored, beat into them the hot water and add salt and pepper
3.Now cut and fold together the yolks and stiffly beaten whites
4.In an omelet-pan, melt fat to grease the bottom and sides of the pan
5.Turn the egg mixture into the pan and cook over a slow fire until it is puffy and a light brown underneath, then place in the oven until the top is dry
6.Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done
7.Make sure not to overcook it or it will shrink or be tough
8.Last, loosen the edges of the omelet, cut through the center, slip a spatula or flexible knife under the side next to the handle of the pan, fold one half over the other and press slightly to make it stay in place,
9.Finally slip on to a hot plate
SERVING
10.Serve with bacon slices, any type of sauce, or salads
1.Beat the egg-whites until stiff
2.Also beat the yolks until thick and lemon-colored, beat into them the hot water and add salt and pepper
3.Now cut and fold together the yolks and stiffly beaten whites
4.In an omelet-pan, melt fat to grease the bottom and sides of the pan
5.Turn the egg mixture into the pan and cook over a slow fire until it is puffy and a light brown underneath, then place in the oven until the top is dry
6.Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done
7.Make sure not to overcook it or it will shrink or be tough
8.Last, loosen the edges of the omelet, cut through the center, slip a spatula or flexible knife under the side next to the handle of the pan, fold one half over the other and press slightly to make it stay in place,
9.Finally slip on to a hot plate
SERVING
10.Serve with bacon slices, any type of sauce, or salads
Chef
