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Combine egg whites, water, and cream of tartar in a large mixing bowl. Beat until stiff peaks form but not dry. Make sure not to overbeat or the mixture will deflate.
In a separate bowl, beat egg yolks with salt until pale yellow and creamy. it should have doubled in volume.
Gently fold in the whipped egg yolks into the whipped egg whites until well combined, being careful as to not deflate the mixture.
In a bowl, mix the ingredients together until well combined. Microwave with 1- minute intervals until smooth, and slightly thick consistency.
Heat butter in a nonstick, oven-safe pan and pour in the egg mixture. Cook covered until the omelette has puffed up and the bottom is a light golden brown. Add small crumbled pieces of kesong puti to the omelette if desired
Place pan in the oven that's been preheated to 175°C. Bake until the center is cooked. Serve hot and drizzle with the sauce.
Ingredients
Directions
Combine egg whites, water, and cream of tartar in a large mixing bowl. Beat until stiff peaks form but not dry. Make sure not to overbeat or the mixture will deflate.
In a separate bowl, beat egg yolks with salt until pale yellow and creamy. it should have doubled in volume.
Gently fold in the whipped egg yolks into the whipped egg whites until well combined, being careful as to not deflate the mixture.
In a bowl, mix the ingredients together until well combined. Microwave with 1- minute intervals until smooth, and slightly thick consistency.
Heat butter in a nonstick, oven-safe pan and pour in the egg mixture. Cook covered until the omelette has puffed up and the bottom is a light golden brown. Add small crumbled pieces of kesong puti to the omelette if desired
Place pan in the oven that's been preheated to 175°C. Bake until the center is cooked. Serve hot and drizzle with the sauce.
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