The Modern Method of Preparing Delightful Foods

Ida Bailey Allen tells the story of American corn — Plymouth breakfasts to the Great War — and hangs a day's four meals on it, for the company that made Karo and Mazola.

Home › Breakfast › Baked Omelet Souffle

Baked Omelet Souffle

4 eggs 3 tablespoons hot water 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 tablespoon Argo or Kings. ford's Cornstarch 1 tablespoon Mazola Heat the Mazola in a quart-sized baking dish, rubbing the sides with the hot oil. Separate the eggs, beat the whites stiff and the yolks till creamy. Add the cornstarch, water and seasonings, fold in the whites, transfer to the heated baking dish and bake twelve to fifteen minutes in a hot oven, 375 degrees F.

Read next

← Plain OmeletShirred Eggs with Crumbs →