Puffy Chive Omelette Recipe
Ingredients
| 8 eggs, at room temperature | ||
| All purpose flour | 3 Tablespoon | |
| Milk | 3 Tablespoon | |
| Chopped chives | 2 Teaspoon, frozen | |
| Salt | 1/2 Teaspoon | |
| Onion | 1/2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Pepper white | 1 Dash | |
Directions
Separate eggs; put yolks into small mixer bowl and whites into large mixer bowl.
Assemble Mixer.
Beat egg yolks at MEDIUM until creamy.
Beat in flour, milk, chives, salt, onion salt, mustard, Worcestershire, and pepper.
Wash beaters and dry.
Beat egg whites until stiff but not dry at HIGH.
Carefully pour yolk mixture over whites; mix at LOW just until blended.
Spoon into well-buttered shallow 2-quart (2 liter) casserole or souffle dish.
Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until golden brown.
Assemble Mixer.
Beat egg yolks at MEDIUM until creamy.
Beat in flour, milk, chives, salt, onion salt, mustard, Worcestershire, and pepper.
Wash beaters and dry.
Beat egg whites until stiff but not dry at HIGH.
Carefully pour yolk mixture over whites; mix at LOW just until blended.
Spoon into well-buttered shallow 2-quart (2 liter) casserole or souffle dish.
Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until golden brown.
Chef
