Souffle Omelette

Appears in

Published 1999

About

A soufflé omelette is made from separated eggs. The stiffly whisked whites are folded into the yolk mixture. Flash the omelette under a hot grill to set the top.

Beat together in a bowl 2 egg yolks, 10 g caster sugar, 1 tbsp water and ½ tsp natural vanilla extract. Whisk the egg whites until stiff and beat a small spoonful of this into the yolk mixture, then fold in the rest.
Cook the omelette in clarified butter over moderate heat until golden underneath. Set and lightly brown the top under a hot grill. Quickly add the filling, then fold the omelette in half and serve immediately.