Soufflé omelette

Soufflé omelette

By
From
The Margaret Fulton Cookbook
Serves
2-3
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 eggs
1 tablespoon caster sugar
2 teaspoons plain flour
1 tablespoon cream
1 teaspoon grated lemon rind
A pinch salt
15g butter
1 tablespoon strawberry or raspberry jam
icing sugar, to dust

Method

  1. Separate eggs and place the whites in a china or clean copper bowl. In a small bowl, combine the yolks with the sugar, flour, cream and rind. Whisk the whites with the pinch of salt until stiff peaks form. Pour in the yolk mixture and fold through gently with a large metal spoon.
  2. Heat butter in a large ovenproof frying pan, without browning, and pour in mixture. Smooth over and place in preheated oven for 12–15 minutes, or until risen and golden. Slide onto a heated serving plate and spread with jam. Fold over and sprinkle with dusted icing sugar.

Note:

  • this omelette looks special with a caramelised lattice worked on top. To do this, mark with a red-hot skewer on the icing sugar to burn it. Serve immediately.

Variations

  • Prepare the soufflé omelette as before and try the following additions.

    Rum: Add 1 tablespoon rum to the egg yolk. Put on a hot dish, pour over 3–4 tablespoons warmed rum, ignite and serve immediately.

    Apricot: Add the grated rind of an orange to the mixture. Spread heated, thick apricot purée over, before folding, and dust with caster sugar.

    Peaches and brandy: Heat sliced, fresh peaches in a little brandy. Spoon over omelette. Dust with cinnamon. Fold omelette and sprinkle with cinnamon and caster sugar.

Flaming the omelette

  • A flamed omelette should be flavoured with the liquor that will later envelop it in flames. A tablespoon of rum or brandy is sufficient to beat in with the egg yolks. The platter should be hot, the omelette straight from the stove, and 2–3 tablespoons of rum or brandy heated with a pinch of sugar and ignited as it is poured on.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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