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Breakfast >> Puffy Omelette
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Breakfast >> Puffy Omelette

 

Ingredients:
						
Egg. . . . . . . . . . . . . . . . . . . . . 1 Water. . . . . . . . . . . . . . . . . . . 1tbsp. Salt. . . . . . . . . . . . . . . . . . . . . . 1/8 Tsp. Pepper. . . . . . . . . . . . . . . . Few Grains.
Preparation:
Separate The Yolks Of The Eggs From The Whites.
Beat The Eggs Whites Until Stiff But Not Dry.
Add Water, Salt And Pepper To The Yolk And Beat With The Same Beater Until Thick And Light Colored Fold The Yolks Into The Whites. Grease The Frying Pan With Little Ghee Or Oil.
Heat Slightly, Pour In The Omelette Mixture And Spread To Completely Cover The Pan, Cook Slowly And Move The Pan Occasionally So That The Omelette May Cook Evenly.
When The Omelette Has Browned Slightly On The Bottom (test By Lifting The Edge With A Spatula) , Set The Pan In A Moderate Oven To Cook The Omelette On The Top.
When The Surface Will Not Adhere To The Forefingers, Remove The Pan From The Oven, Fold Serve Immediately.


You can serve with your family and friends.
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