Egg recipes |
Gruyère soufflé-omelet |
1 tablespoon grated onion 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon curry powder 1/4 teaspoon pepper 1 1/2 cups milk 6 eggs, separated 1/2 cup grated Gruyère cheese |
Sauté onion lightly in butter or margarine; stir in flour, salt, curry powder and pepper; cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce is very thick and boils 1 minute. Cool. Beat egg whites until they form soft peaks; beat egg yolks well. Beat cooled sauce very slowly into egg yolks; fold in beaten whites. Pour into a well-buttered 12-inch electric skillet or frying pan with ovenproof handle. Cook in electric skillet, following manufacturer's directions for omelet, 50 minutes. Sprinkle with cheese; cook 10 minutes longer. Or bake in frying pan in slow oven (325°F) 30 minutes; add cheese; bake 5 minutes longer. |