Omelette Soufflé au Grand Marnier

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 3 eggs
  • 2 tablespoons sugar
  • 1 sherry glass Grand Marnier
  • nut of butter


    Separate the eggs. Add the sugar and Grand Marnier to the yolks and whisk briefly. Whisk the egg whites until stiff. Fold egg whites into yolk mixture.

    Heat two 15 cm/6 in omelette pans. Put a small nut of butter in the pans. When melted, quickly pour in the egg mixture, giving the pan a shake. When the base of the soufflé omelette is lightly browned, using a spatula, flip half the omelette over the other half, tipping onto a warm plate at the same time. Warmed strawberries can be placed on one half before folding.

    Sprinkle with sugar and make criss-cross patterns on the top with a previously heated very hot poker. Serve at once.

    This last process can be omitted if you feel you cannot do it quickly enough. Speed is very important or the soufflé will collapse.