Habjaban sult tojas (baked egg froth)
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| Artist: |
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Yield: |
1 |
| Categories: |
Appetizers, Baked, Cheese & Eggs, European |
Rating: |
no rating. |
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Ingredients:
| 2
| each | Eggs 3 tb Butter, unsalted, melted | | 1
| pinch | Salt |
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Procedures:
| 1 | Break eggs and seperate yolks. | | 2 | Leave each yolk in a half shell. | | 3 | Salt egg whites and whip until stiff. | | 4 | Spoon half of beaten egg whites into a mound to form a nest. | | 5 | Press an egg shell into the center of the mound to form a hollow. | | 6 | Then pour egg yolk into the hollow. | | 7 | Place the nest in hot butter already sizzling in an omelet pan. | | 8 | Proceed with the second egg. | | 9 | Be sure there is a little space between the mounds. | | 10 | When the froth is firm, gently turn it upside down, or place in a 400f oven until top is cooked. | | 11 | Serve on a thin slice of toast |
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| Habjaban sult tojas (baked egg froth) Reviews |
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