George Lang

Baked Egg Froth

Habjában Sült Tojás

Preparation info

  • 1

    serving
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 eggs
  • Pinch of salt
  • 3 tablespoons sweet butter, melted

Method

  1. Break eggs and separate yolks. Leave each yolk in a half shell.
  2. Salt egg whites and whip till stiff.
  3. Spoon half of beaten whites into a mound to form a nest. Press an eggshell into the center of the mound to form a hollow. Then pour egg yolk into the hollow. Place the nest in hot butter already sizzling in an omelet pan.
  4. Proceed with the sec