Soufflé Omelette
…A soufflé is an egg-based dish made by whipping egg whites into meringue and carefully baking it in a pan to create a very soft, cotton candy-like texture. When eaten immediately after cooking, it’s fluffy and soft, a delight for both the eyes and the palate. However, over time, the soufflé omelette that didn’t deflate began to flatten out. I realized that the meringue needed to be made a bit firmer. As a helpful tip, storing the eggs at room temperature for a few hours before making the meringue results in a much better outcome. Despite its simple process, I recommend turning a mundane egg dish into a stylish table offering at least once. My husband gave a thumbs-up, saying the pancake was too fluffy, but it was actually an omelette… I tried topping it with cheese and sun-dried tomatoes, and the slightly tangy sun-dried tomatoes were delightful. Additionally, even as winter approaches in the garden, the tomatoes are still flowering and bearing fruit. I picked a few tomato blossoms and used them as a pretty garnish.
Servings: 2
Time: 20 minutes
Ingredients:
- 3 eggs, kept at room temperature for 2 hours
- 1/2 tbsp sugar
- sea salt to taste
- 1 tbsp unsalted butter
- 2 tsp avocado oil
Cooking Instructions:
- Separate the egg whites and egg yolks into their own bowls.
2. Add a pinch of sea salt and gently mix. Set aside.
3. Add the sugar to the egg whites.
4. Whip the egg whites with a hand blender.
5. Carefully mix the egg yolks into the whipped egg whites.
6. Heat a pan over medium-low heat and add 1 tsp of avocado oil.
7. Pour some of the egg mixture onto the pan using a ring mold.
8. Remove the ring mold.
9. Reduce the heat to low and cover with a lid for 5–6 minutes.
10. After 6 minutes, carefully flip it over and cook for an additional 2–3 minutes.
11. Add 1/2 tbsp of unsalted butter on top of the omelette.
12. Turn off the heat once the butter melts.
13. Serve it hot with either parmesan cheese or dried tomatoes.
