Individual French Dessert Omelettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 eggs
  • 1 tablespoon water
  • small pinch of salt
  • 1 level


Beat eggs with water, salt and sugar until well mixed. Heat butter until sizzling in a preheated omelette pan. Remove pan from heat and pour in egg mixture. Return to heat and, shaking pan with one hand to keep omelette from sticking, stir egg mixture with a fork in the other hand as you would for scrambled eggs. Add whipped egg white and stir it quickly into egg mixture.

When eggs are