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X Italian Egg and Cheese Dishes
Baked Eggs/Uova al Forno (baked; blended with milk and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

6 eggs, separated
1 cup milk
1/8 teaspoon pepper
1 tablespoon flour
1 teaspoon salt
3 tablespoons olive oil



Directions

Folk stiffly beaten whites of 3 eggs into beaten egg yolks, add seasoning and blended milk and flour.

Pour into an oiled baking pan, and bake in a hot oven.

When omelet has set, pour remaining stiffly beaten egg whites over top and return to oven to brown lightly.

Serve at once.

Serves 4.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vassili Polenov: Une petite cour a Moscou, 1878.

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