12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1/2 teaspoon white pepper
3 quarts milk
15 ounces egg yolks (about 24), beaten
28 ounces egg whites (about 24)
Jelly Omelet. Spread
1. Melt margarine. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with a wire whip. Cook until thick.
3. Add egg yolks and mix well with wire whip.
4. Beat egg whites until they form rounded peaks. Fold into egg yolk mixture.
5. Pour mixture into two greased 12x20x2-inch baking pans, 5 lb per pan. Set pans in counter pans with 3 cups of hot water in each. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.
1 lb tart jelly over cooked omelet.
Mushroom and Cheese Omelet. Add 8 oz grated cheese and 6 oz sliced mushrooms.
Spanish Omelet. Add 8 oz chopped green chilies to egg mixture. Serve with Spanish Sauce.
8 ounces all-purpose flour
2 tablespoons salt
1/2 teaspoon white pepper
3 quarts milk
15 ounces egg yolks (about 24), beaten
28 ounces egg whites (about 24)
Jelly Omelet. Spread
1. Melt margarine. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with a wire whip. Cook until thick.
3. Add egg yolks and mix well with wire whip.
4. Beat egg whites until they form rounded peaks. Fold into egg yolk mixture.
5. Pour mixture into two greased 12x20x2-inch baking pans, 5 lb per pan. Set pans in counter pans with 3 cups of hot water in each. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.
1 lb tart jelly over cooked omelet.
Mushroom and Cheese Omelet. Add 8 oz grated cheese and 6 oz sliced mushrooms.
Spanish Omelet. Add 8 oz chopped green chilies to egg mixture. Serve with Spanish Sauce.
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