CookEat Recipe
Omelette Mousseuse
A light folded omelette made with whole eggs and thick cream whipped to a froth, seasoned with cayenne and nutmeg.
Method
Steps
Step 1
Put the gill of cold thick cream in a bowl set over external ice, keeping the ice out of the food. Whisk the cream to a froth.
Step 2
Crack the eight fresh whole eggs into the cream. Add the half teaspoon of salt and one saltspoon each of cayenne pepper and freshly grated nutmeg. Whisk for two minutes.
Step 3
Heat the ounce of fresh butter in a clean frying pan. Pour in the mixture and stir with a fork for about two minutes, then leave undisturbed for half a minute. Fold the opposite sides toward the centre and let cook for about one minute more. Continue gently as needed until the thickest egg centre reaches 160 F (71 C) and there is no uncooked liquid egg.
Step 4
Turn onto a hot serving dish and serve promptly.
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