CookEat Recipe
Sweet Soufflé Omelette
A light mounded lemon-scented baked omelette, cut and dusted with icing sugar midway through cooking.
Method
Steps
Step 1
Gather the ingredients: 100 g caster sugar; 3 egg yolks; 6 egg whites; Finely grated zest of 1/2 washed lemon; 10 g cold butter for the ovenproof platter; 10 g icing sugar for dusting.
Step 2
Heat the oven to 200°C and have a shallow ovenproof platter ready, generously greased with the cold butter. Beat the three yolks with the caster sugar for several minutes until pale and thick, then mix in the lemon zest.
Step 3
In a clean grease-free bowl, whisk the six whites to firm peaks. Fold them gently into the yolk mixture without knocking out the air. Spoon onto the buttered platter in a soft mound, leaving room for expansion, and put immediately into the hot oven.
Step 4
After about 5 minutes, quickly make several shallow cuts across the surface with a clean knife and sift over the icing sugar. Return to the oven and finish baking, about 10–15 minutes total depending on the mound, until puffed, lightly golden and at least 74°C in the centre. Watch closely so the top does not burn.
Step 5
Take the platter straight to the table and serve immediately, before the omelette subsides. If desired, add 1 teaspoon lemon juice to the yolk mixture before folding in the whites; this optional source variation does not replace the zest.
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