Friday, September 05, 2008
puffy oven omelet
For dinner tonight, I made a puffy oven omelet. T and B helped and thought this was a really cool experiment since they'd never seen egg whites whipped up. Both of them tried the final product and only liked the puffy white part which is ok by me because I prefer the spongy yolk part. J tried it and didn't like any of it. Daddy-o thought the whole thing was bizarre (I guess he doesn't remember me making this decades ago?) and refused to have anything to do with it because it involved eggs.
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Puffy Oven Omelet
8-10 chicken's eggs (ours were small so we needed 10, but 8 is usually enough)
Separate the egg yolks and whites. With an electric mixer, beat the whites until they are shiny but not quite stiff. Mix the yolks in a separate bowl. Gently fold the yolks into the whites; they won't completely mix together which is fine. (You can also fold in about 1/2 cup of shredded cheese and/or diced ham slices and/or some green onion at this stage if you'd like.) Pour the concoction into an oiled 8x8 glass pan. Bake at 350 for 25 minutes. Do not overcook as the eggs will turn to rubber.
***
Puffy Oven Omelet
8-10 chicken's eggs (ours were small so we needed 10, but 8 is usually enough)
Separate the egg yolks and whites. With an electric mixer, beat the whites until they are shiny but not quite stiff. Mix the yolks in a separate bowl. Gently fold the yolks into the whites; they won't completely mix together which is fine. (You can also fold in about 1/2 cup of shredded cheese and/or diced ham slices and/or some green onion at this stage if you'd like.) Pour the concoction into an oiled 8x8 glass pan. Bake at 350 for 25 minutes. Do not overcook as the eggs will turn to rubber.
Labels: recipes
# posted by TBnJ @ 7:34 PM 
