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Baked Egg Souffle

  • 6 eggs, whites & yolks separated
  • 1 cup milk
  • 1 Tbsp butter
  • Pepper
  • Salt
Scald the milk in a double boiler. Add the egg yolks, beaten until thick; also the butter, pepper and salt. When the mixture begins to thicken like a custard, stir in the egg whites, beaten to a stiff froth.

Pour into a deep, buttered baking dish. Bake in a oven heated to 350F at 350°F until puffy and brown. Serve immediately and your guests will love it.
Submitted by Tess M Jun 10, 2010 15 min 30 min 45 min

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