baked egg-based dish using beaten egg whites to give an aerated texture
|Place of origin||France|
|Main ingredients||Egg yolks, egg whites|
It is a lightly baked cake. It can be served as a savoury main dish, but usually it is sweetened as a dessert. It is made with egg yolks and beaten egg whites. The egg whites are beaten to a soft peak meringue.
The dish puffs up in the oven.