Soufflé Omelette


Separated eggs can be whisked up into a light, fluffy soufflé omelette. Allow 2 or 3 eggs per omelette.

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 15 g (½oz) butter per 2 or 3 eggs. When it has stopped foaming, pour in the egg mixture. Cook gently over a low heat, without stirring, for about 3 minutes until the underside of the omelette is pale golden and the top lightly set. Check by lifting the edge carefully with a palette knife.

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.