Soufflé omelettes

Ingredients 4
Servings 1


  • 2
    extra-large or jumbo eggs
  • 20
  • pinch cream of tartar
  • 15


Separate eggs. Beat yolks with water in one bowl. In a second bowl, whisk egg whites for a few seconds with a clean, dry whisk. Add a pinch of cream of tartar (to help whites retain their shape a little longer) and continue whisking until soft peaks form. Meanwhile, heat butter. Fold egg yolks into whisked whites with a metal spoon. When butter is hot and foamy, add eggs. Allow mixture to set. Sprinkle with salt and milled black pepper then, using either a spatula or a palette knife, fold one half of the omelette over the other. Cook a few seconds longer and slide onto a heated plate. These omelettes are excellent served with a little fresh tomato sauce or a creamy white mushroom sauce.

Read more on: eggs  |  shallow-fry

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