Egg Recipe

This International breakfast features T. butter, melted and then cooled, Eggs, separated, cups milk. It delivers smooth, comforting richness. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 144.9

Dietary: Vegetarian

Description

This International breakfast features T. butter, melted and then cooled, Eggs, separated, cups milk. It delivers smooth, comforting richness. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

5 T. butter, melted and then cooled
3 Eggs, separated
1/2 cups milk

Directions

1
In a medium bowl, beat the egg whites until stiff.
2
Set aside for now.
3
In a large mixing bowl, whisk together the yolks and set aside.
4
Sift the flour before measuring and then sift together the flour, bak- ing powder, sugar, and salt.
5
(Taking care to
6
sift twice will help ensure your waffles are light and fluffy.) Alternately
7
add the flour mixture and milk to the egg yolks, mixing well.
8
Add the butter and mix again.
9
Last, fold in the stiffly beaten egg

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 144.9kcal

% Daily Value *
Total Fat 15.4g24%
Saturated Fat 9.7g49%
Cholesterol 40.8mg14%
Sodium 130.6mg6%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, butter, cooled, cups, egg, eggs, international, melted, milk, recipe, separated, then, title, vegetarian

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-182/