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Puffy Omelet
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| Eggs, separated, 4 | |
| Salt, 1/2 teaspoon | |
| Pepper | |
| few | grains |
| Water, 4 tablespoons |
Butter or drippings, 1 tablespoon
Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored; add salt, pepper, and water; gently fold in egg whites.
Heat butter or drippings in skillet until moderately hot; add egg mixture. Cook over low heat for about 3 minutes or until it puffs up and is firm on the bottom.
Place pan in 350 degree oven and bake 10 to 15 minutes until the top is dry and does not retain an impression. Cut half way down across the center. Slip a narrow spatula under one half and fold in half.
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