Separated eggs can be whisked up into a light, fluffy soufflé omelette. Allow
Separate the eggs. Beat the yolks with some pepper until thick. In another bowl, whisk the egg whites with the salt until softly stiff. Fold the whites carefully into the yolks, using a large spoon.
Heat an omelette pan, then add
Tipping the pan, fold over the omelette and slide it out on to a warm plate. For a firmer set flash the omelette under a hot grill before folding. Serve at once. If you like, add a sweet or savoury filling just before folding the omelette over. Have the filling warm and ready.
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