Fluffy soufflé omelette with fruit: light as a sponge, from three eggs
A breakfast that looks like a dessert from a patisserie: whites whipped stiff, yolks with a spoon of flour and vanilla sugar, gently folded and cooked under a lid in butter. The omelette rises three centimetres in the pan and is sponge-like inside. With strawberries and icing sugar or with plum butter, in a quarter of an hour, for one.
Your own work in that: 15 min.
- Whipping 7 min
- Cooking 8 min
Step by step
0 / 5 doneSeparate the eggs
Separate the whites from the yolks: whites into a clean, dry bowl with no trace of fat, yolks into another. Even a drop of yolk in the whites stops them whipping stiff.
Ingredients: 3 pcs eggs · 1 tbsp sugar · 1 tsp vanilla sugar · 1 tbsp plain flour · 1 pinch salt · 15 g butter
TipRoom-temperature eggs whip higher than cold ones. Take them out of the fridge 20 minutes ahead, or stand them in warm water for 5 minutes.
Whites into a clean bowl, not a drop of yolkWhip the whites stiff
Whip the whites with a pinch of salt; once they foam white, add the sugar and keep whipping 2–3 minutes, to stiff, glossy peaks that hold on the beater and stay put when the bowl is turned over. Set a 20 cm pan over low heat with the butter.
Stiff, glossy peaksFold in the yolks
Beat the yolks with a fork with the vanilla sugar and flour until smooth. Stir a third of the whites into them briskly to loosen the mixture. Add the rest of the whites and fold with a spatula from the bottom up, in a few strokes, only until the white streaks disappear. The air in the foam is all the omelette's rise; every extra stroke knocks it out.
Bottom to top, until the streaks vanishCook under a lid
The butter should be melted and foaming, not brown. Spread the mixture in the pan, level lightly, cover with a lid and cook over low heat 5–6 minutes. The base should be golden, the top set and dry to the touch; if still moist, give it another minute under the lid. Want a more golden top? If the pan has an ovenproof handle, put it without the lid under a preheated oven grill for 1 minute.
TipLow heat and a lid are the secret: steam from above sets the mixture before the base burns. Over high heat the omelette burns underneath and stays raw in the middle.
Low heat, a lid, a few minutes' patienceFill and fold
Halve the strawberries. Lay the fruit on one half of the omelette, slide the other half over it with a spatula. Slide onto a plate, dust with icing sugar and serve at once: it sinks within minutes, like a soufflé. In winter, a spoon of plum butter spread on the omelette before folding instead of the fruit.
Ingredients: 80 g strawberries · 50 g raspberries · 1 tsp icing sugar · 1 tbsp plum butter
Fruit on one half, fold, icing sugar
Before you start
With curd cheese
2 spoons of curd cheese beaten with a teaspoon of sugar and a little lemon juice instead of, or under, the fruit: keeps you full longer.
Savoury
No sugar in the whites or yolks, a pinch of pepper instead, a handful of grated cheese and chives. The same fluffy omelette, a different time of day.
It collapsed in the pan
Whites not whipped stiff enough, or folded too long. Whip to truly stiff peaks and fold in a few strokes; a collapsed one still tastes good, just flat.
