luke_man40
New member
1 1/2 cups fresh strawberries
3 tablespoons sugar
2 tablespoons butter
3 eggs, with the yolks and whites separated
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons heavy cream
powdered sugar for final decoration
Preheat oven to 375?F.
Hull strawberries and cut into halves (or quarters if the strawberries are
very large). Sprinkle with one tablespoon of sugar and allow to macerate for
10 minutes.
Heat butter in an ovenproof nonstick skillet over medium-high heat until
foam starts to dissipate. (I used a ten-inch skillet.)
Beat egg whites until foamy. While continuing to beat, sprinkle one
tablespoon of sugar into egg whites, then sprinkle in the cream of tartar.
Beat until soft peaks form, and a bit beyond that, but not to the point
where stiff peaks form.
Beat egg yolks until they turn lemon-colored. Stir in vanilla extract and
heavy cream until combined.
Gently fold egg yolk mixture into egg whites. Pour egg mixture into pan and
cook until puffed, 3-4 minutes. Put pan into oven and cook another 3-4
minutes, depending
on how well-done you like your eggs. Turn out and fold onto heated plate.
Sprinkle with powdered sugar and arrange strawberries around omelet on
plate.
That was brunch yesterday. Lin took pictures which will be posted on
Facebook because Sheldon can eat a bag of shit.
Bob
3 tablespoons sugar
2 tablespoons butter
3 eggs, with the yolks and whites separated
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons heavy cream
powdered sugar for final decoration
Preheat oven to 375?F.
Hull strawberries and cut into halves (or quarters if the strawberries are
very large). Sprinkle with one tablespoon of sugar and allow to macerate for
10 minutes.
Heat butter in an ovenproof nonstick skillet over medium-high heat until
foam starts to dissipate. (I used a ten-inch skillet.)
Beat egg whites until foamy. While continuing to beat, sprinkle one
tablespoon of sugar into egg whites, then sprinkle in the cream of tartar.
Beat until soft peaks form, and a bit beyond that, but not to the point
where stiff peaks form.
Beat egg yolks until they turn lemon-colored. Stir in vanilla extract and
heavy cream until combined.
Gently fold egg yolk mixture into egg whites. Pour egg mixture into pan and
cook until puffed, 3-4 minutes. Put pan into oven and cook another 3-4
minutes, depending
on how well-done you like your eggs. Turn out and fold onto heated plate.
Sprinkle with powdered sugar and arrange strawberries around omelet on
plate.
That was brunch yesterday. Lin took pictures which will be posted on
Facebook because Sheldon can eat a bag of shit.
Bob