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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Butter an individual ramekin or small oven-proof bowl (about 6" in diameter). | 3. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well. | 4. Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. | 5. Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top, in a mound. | 6. Bake in the oven for 4 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter			unsalted	85.5	3.9285	2.6715	7.2
egg	2		separated	143.0	0.72	12.56	9.51
salt				-	-	-	-
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
gruyere cheese	1/8	cup	grated	68.145	0.0594	4.9186	5.3361
black pepper			ground	-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.