Meringue Omelet

[Guest guest]

Hi,

Some of you remember that a while ago I was asking how to make a

savory meringue; as I was making mayonaisse, and wondered what to do

with the egg whites. I couldn't find a good recipe, so I made this up,

trial and error. It's not an easy recipe. (An easier way to make use

of the egg white is to add it to Bee's egg drink.) Anyway here it is:

Meringue Omelet

1 egg white, room temperature

2 whole eggs

1/8 teaspoon cream of tartar

pinch or 2 of seasalt.

ghee or butter

optional:

1 teaspoon mild curry powder or to taste

1/4 teaspoon cayenne pepper or to taste

If you haven't made meringue before, go to this website and follow the

directions there carefully.

http://www.baking911.com/howto/egg_whites_beat.htm

Heat your omelet skillet and put some ghee in it. Keep it on low.

Put the egg white in one bowl and the 2 eggs in another separate bowl.

Measure the cream of tartar, the sea salt, the curry powder, and the

cayenne and have them ready. Start with the egg white, and use your

mixer on low. Mix the egg white for a minute, and then add the cream

of tartar without stopping the mixer. Then slowly turn the mixer to

medium, and later to high. When the egg white is fluffy, stop; do not

overdo it.

Then take the mixer and mix the 2 eggs. When the eggs are mixed, add

the salt, and the spices while the mixer is on. Then turn it up to

high for a bit and the eggs will get a little frothy.

Now take the meringue, and gently put it on top of the eggs. Gently

and carefully fold the meringue into the eggs. I have not been able to

get it mixed thoroughly, there will be some whole eggs on the bottom,

and meringue and egg on top.

Now pour the whole thing gently into the heated pan. Put a lid on the

pan, and cook it on LOW. Check it every few minutes. As soon as the

top of the omelet is barely done, take it out. If you cook it too

long, it will fall, and be flat as a pancake, and not so tasty.

Serve it on a warmed plate. I like to pour some melted ghee over it.

I believe this is a little bit easier to make if you double the recipe.

- Tamara