71 Strawberry Liqueur Omelet

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Large eggs 4 4 4
Strawberries, sliced 1 cup 8 oz. 230 grams
Brandy ¼ cup 2 fl. oz. 60 milliliters
Butter 2 tbsp. 1 oz. 30 grams
Water, cold 1 tsp. 1 tsp. 15 milliliters
Salt 1 pinch 1 pinch 1 pinch
Grand Marnier ¼ cup 2 fl. oz. 60 milliliters
Superfine granulated sugar 1 cup 4 oz. 115 grams


Method of Preparation

Separate yolks from whites—place brandy bottle in hot water—measure butter, water, salt, Grand Marnier, and sugar.

Method of Cookery

  1. Halve the strawberries, dust with 2 ounces sugar and sprinkle with 1 fluid ounce Grand Marnier. Stand for only 10 minutes—no more.
  2. Add salt and cold water to egg whites. Beat very stiff.
  3. Add remaining sugar and Grand Marnier to egg yolks; beat well.
  4. Make Sweet Omelet as shown above in basic method. Add strawberries just before the omelet is turned from pan.


Turn onto hot oval serving dish, dust with sugar, and pour on heated brandy. Light with a match at the table—very impressive. Serve a chilled sweet white wine.