Jam Soufflé Omelette, 1

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 4 egg yolks and 6 whites
  • 1 oz. (30

Method

Beat the sugar and egg yolks together. Whisk the egg whites with a pinch of salt until quite stiff and holding a peak. Stir them lightly into the yolks. Melt the butter in an omelette pan, and when very hot pour in the mixture. Allow to cook for 3 minutes, then finish cooking by holding the pan under a hot grill for another 2 minutes until risen and turning golden. Turn the cooked omelette on t