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6 eggs, separated
2 c. finely chopped onions
1/3 c. oil
1/3 c. Matzoh meal
1 1/2 tsp. salt
1/4 tsp. pepper

Beat eggs until creamy. Add onions, oil, Matzoh meal,
salt and pepper; mix well. Beat egg whites until stiff and
fold into onion mixture. Pour into an oiled 2-quart casserole.
Bake for 30 minutes at 350 degrees or until a knife inserted into the
center comes out clean. This is an airy egg-rich kugel.

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