Egg recipes |
Baked omelet madison |
8 eggs, separated 2 tablespoons water 1/2 teaspoon salt 1/8 teaspoon pepper 4 tablespoons all-purpose flour 2 tablespoons butter or margarine Creamy chicken sauce (recipe follows)* |
Beat egg whites until stiff but not dry in medium-size bowl. Beat egg yolks with water, salt, and pepper until thick and lemon-colored in second bowl; fold in flour gently. Before combining whites and yolks, slip two 8x1 1/2-inch layer-cake pans, with 1 tablespoon butter or margarine in each, into moderate oven (350°F). Fold egg-yolk mixture lightly into beaten egg whites; remove pans from oven; brush bottoms and sides well with the melted butter or margarine; spoon omelet mixture into pans, dividing evenly; mound edges slightly higher than center so omelet will be level on top when baked. Bake in moderate oven (350°F) 15 minutes, or until tops are dry and golden-brown. Loosen layers around edges with knife; remove with pancake turner; put together on heated platter with creamy chicken sauce between layers. Cut omelet with 2 forks (as you would break angel cake); serve with additional sauce, sausage or bacon, and broiled tomato halves. Add a green salad, crusty French bread, and coffee for luncheon. |