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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From The German Cookbook by Mimi Sheraton. Ingredients:
4 egg yolks |
2 tablespoons sugar |
salt (dash) |
1 lemon rind, grated |
4 egg whites |
1 tablespoon butter |
fruit sauce (apricot, strawberry, or raspberry are especially good with this) or preserves (apricot, strawberry, or raspberry are especially good with this) |
Directions:
1. Beat egg yolks with sugar, salt, and lemon rind.
2. Beat egg whites until stiff. Fold into yolk mixture.
3. Heat butter in a 9 skillet.
4. When begins to bubble, add egg mixture.
5. Cook slowly til bottom is golden brown.
6. Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
7. You may also turn it browned on both sides.
8. Spread with fruit sauce or preserves.
9. Fold in half and serve.
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