Eggs – German pancakes

My CSA eggs are so fresh and incredibly good they remind me of the eggs we ate on Rosendale Road from the farm next door , the yolks a deep yellow,  almost orange, and whites that whip up into a frothy consistency that holds together and gives a lot of lift to any soufflé  egg dish.

German Pancake Ingredients
4 beaten egg yolks
2 tablespoons cornstarch
¼ cup lukewarm milk
¼ cup lukewarm water
¼ teaspoon salt
1 tablespoon sugar
Grated rind of 1 lemon.
4 to 5 egg whites beaten until very stiff but not dry
2 tablespoons butter

Preheat the oven to 400 degrees.
Combine all the ingredients except the egg whites and butter and mix thoroughly.
Heat a 10 inch cast iron skillet and melt the butter.
While the skillet is heating, fold in the egg whites.  When the skillet is hot, pour in the egg mixture, lower the temperature and cook partly covered until the egg begins to set, about 5 minutes.  Put the skillet in the preheated oven and cook until it is puffed up and firm, about 2 more minutes or 7 minutes in all.

It will fall, so serve immediately sprinkled with powdered sugar and lemon juice.

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