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Photo #5

Thumbnail For Using Your Fingers, Carefully Remove The Yolks From The Water One At A Time, And Slip One Yolk Into A Ramekin. Thumbnail For Baked Egg Breakfast Souffle On A Plate. Thumbnail For Inside The Baked Egg Breakfast Souffle. Thumbnail For Bake The Eggs Until The Whites Are Puffed And Pale Golden. Thumbnail For Sprinkle With The Remaining Teaspoon Of Cheese. Thumbnail For Fill The Ramekins With The Egg Whites About Halfway. Thumbnail For Fold In 1 Tsp Of Cheese. Thumbnail For Beat The Egg Whites With Salt, Pepper, Nutmeg, And Cream Of Tartar. Thumbnail For Separate The Eggs, Putting The Whites Into A Large Mixing Bowl And Carefully Sliding The Whole, Unbroken Yolks Into A Small Bowl Of Cold Water. Thumbnail For Butter Four To Six 8-ounce Ramekins.
Using Your Fingers, Carefully Remove The Yolks From The Water One At A Time, And Slip One Yolk Into A Ramekin.
JustaPinch
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Kitchen Crew @JustaPinch
Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into a ramekin.
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Tags:     Baked Egg Breakfast...  
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