CookEat Recipe
Omelette, Demi-Souffle
Eight-egg folded demi-soufflé omelette made with separately worked yolks and lightly whipped whites.
Method
Steps
Step 1
Separate eight eggs into yolks and whites. Stir yolks with wooden spoon five minutes. Whisk whites lightly, deliberately stopping before a full froth, then fold into yolks with salt, pepper, nutmeg and half gill thick cream.
Step 2
Heat one tbsp butter in broad pan, add mixture and stir with fork two minutes. Rest half a minute, fold opposite sides to centre, rest another half minute. Check 74°C egg centre before serving promptly.
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