From the Roger Sherman Inn, New Canaan, Connecticut. Walter Maliszewski, chef
Difficulty: Easy
Serve Immediately
Serves 4
Ingredients:
- 8 eggs, separated
- 1/2 cup sugar
- 1 tablespoon sweet butter
- 8-10 ounces preserves
- confectioners’ sugar for sprinkling
Instructions:
Note: Unless one is expert at making omelettes and/or has a restaurant range, it is best to halve the above recipe or use half the batter, and bake in a 7″ skillet.
- Preheat oven to 450°.
- Beat egg whites until stiff.
- Cream yolks with sugar.
- Fold whites into yolk mixture.
- With sweet butter, grease a 10″-11″ oven-proof skillet.
- Pour mixture into skillet and put in oven for 3 minutes.
- Remove from oven and quickly spread with preserves.
- Fold omelette and bake an additional 3 minutes.
- Serve warm, sprinkled with confectioners’ sugar.