Fresh peach soufflé omelette

Recipe from: 2/17/1999 12:00:00 AM
Ingredients 9
Servings 2
Time

Ingredients

  • 4
    extra-large egg whites
  • 30
    g
    sugar
  • 4
    extra-large egg yolks
  • 15
    ml
    water
  • 30
    ml
    butter
  • FILLING
  • 2
    ripe peaches, sliced and stoned
  • 10
    ml
    lemon juice to sprinkle
  • 60
    ml
    thick cream, chilled
 

Method

 
Whisk egg whites with sugar until soft peaks form. Whisk egg yolks with water. Heat half the butter in a frying pan. Meanwhile, fold egg whites and egg yolks together lightly but thoroughly with a spatula or slotted spoon. Spoon half the mixture into hot butter and cook for a few minutes, until golden brown underneath. Meanwhile, toss peaches lightly in lemon juice and place half into centre of omelette. Carefully fold omelette over peaches and cook for a second or two. Serve immediately on a heated plate, with spoonfuls of cream, whipped with 5 ml (1 tsp) sugar. Heat remaining butter in pan, add remaining egg mixture and complete second omelette.
 

Read more on: eggs  |  shallow-fry
 

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