Classic Souffléd Omelette
Main course
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Cook Time
20 min
Servings
2
Difficulty
Easy
Prep Time
15 Min
Description
The classic souffléd omelette, an airy and tasty delight, is perfect for a Sunday brunch or a special breakfast. This recipe, which I often make for my family, is deceptively simple. The secret lies in separating the whites and yolks, and in the delicacy with which the beaten egg whites are incorporated. The result is a light and fluffy omelette, with an almost cloudy texture. A little crème fraîche adds a subtle richness, while salt and pepper enhance the flavors. Ready in a flash, it's ideal for impressing your guests without spending hours in the kitchen. Serve immediately to enjoy its unique texture!
Ingredients (5 ingredients)
-
8 piece Eggs
-
50 g Butter
-
2 c. à soupe Crème fraîche
-
1 pinch Fine salt
-
1 pinch Mill pepper
Preparation (8 steps)
Egg separation
Separate the egg yolks from the whites. Reserve the yolks in a bowl and the whites in the Thermomix bowl.
Beat the egg yolks
In a bowl, beat the egg yolks with a pinch of fine salt and mill pepper. Set aside.
Whisk the egg whites until stiff
Insert the whisk into the Thermomix bowl. Add a pinch of salt to the egg whites and whisk until very stiff for 3 Min./Level 3.5.
Frying pan preparation
Melt the butter in a frying pan over medium heat. The pan must not be in the Thermomix.
Yolks cooking
Pour the beaten egg yolks into the pan. Add the crème fraîche, salt and pepper. Cook for a few moments.
Incorporation of whites
When the yolks begin to cook, gently incorporate the beaten egg whites in three additions, lifting the mixture.
Final cooking
Finish cooking over high heat for about 2 Min. A few seconds before the end of cooking, stop stirring so that the mixture can "set".
Serve
Slide the omelette onto a hot plate and fold it over on itself. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Emma Blanc
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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