Soufflé Omelet
2 eggs
½ oz superfine sugar (caster sugar)
1oz butter
2 tablespoons of jelly (jam) warmed.
Few drops of vanilla extract
A pinch of salt
Begin by separating the whites of the eggs from the yolks. Put the yolks into one basin and the whites in another. To the yolks add the vanilla extract and the sugar and mix. To the whites add the salt and whisk until they are stiff. Next put the empty frying pan or skillet on the heat to warm, so that when the butter is added it will begin to melt. Now, using a metal spoon, fold the whipped whites into the egg yolks. Put the butter into the pan and tilt the pan so that the butter melts and coats the sides and base. When the butter is hot and becomes frothy pour in the egg mixture and tilt the pan so that the egg covers the base. During cooking loosen the edges using a palette knife and make a few cuts in the omelet this lets the liquid run through and cook. Continue cooking until the underside of the omelet is golden. Now put the pan under a hot grill to brown the top of the omelet. Put the warmed jelly (jam) onto one half and then fold the soufflé omelet . Turn onto a warm plate and serve.
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