Basic Soufflé Omelet

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 6 eggs
  • 3 tablespoons butter (or decent oil for want of better)
  • 5 tablespoons hot water
  • salt and pepper


Separate eggs and beat whites until very stiff and yolks until creamy. Add the hot water and seasoning to the yolks, mix well, and fold in the whites. Heat a smooth skillet, add the butter, and roll it around the sides until it bubbles. Pour in the egg mixture, and leave over a very low fire until it is brown on the bottom. Place under the broiler to brown lightly on top. Test as for a cake with a toothpick, which should come out dry and clean when the omelet is done.

This omelet can be cut in two parts and any number of sauces of filling put between the layers and on top: Spanish sauce, chicken livers, left-over creamed sweetbreads, mushrooms in sherry...on and on.

Or try pouring a little rum over it and sprinkling it with powdered sugar, for a fine dessert. Or spreading it with chutney or any good preserve and grilling it again very quickly for a strange savory tailpiece to a meal. [Jeanne Bonamour in Dijon used to make cheese soufflés the way a good bartender mixes dry Gibsons, secure in a trance of habit and supreme self confidence. She was careful to use moist fresh Swiss cheese and very fresh eggs (6), butter (4 tablespoons), and milk (1 cup). She mixed the milk and some flour in a small casserole...but her recipe is in any reputable collection of plain French cookery.]