Soufflé Omelette

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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, t