CookEat Recipe
Omelette Gibbons
An eight-egg omelette topped with creamy sieved cauliflower and baked with Parmesan.
Method
Steps
Step 1
Trim ONE medium cauliflower; boil in THREE QUARTS water with ONE TBSP salt and ONE GILL milk for source FORTY-FIVE MINUTES. Drain and sieve.
Step 2
Whisk cauliflower puree with HALF OUNCE butter, TWO EXTRA yolks, ONE GILL cream, HALF TSP salt, ONE saltspoon each cayenne/nutmeg while heating SIX MINUTES; verify egg-rich puree ≥74°C and hold hot.
Step 3
Beat EIGHT SEPARATE whole eggs with HALF GILL milk, HALF TSP salt and THREE saltspoons pepper for TWO MINUTES. In ONE TBSP butter pan, stir eggs TWO MINUTES, rest HALF MINUTE, fold sides, rest QUARTER MINUTE.
Step 4
Turn onto hot dish, pour cauliflower puree over, add ONE TBSP Parmesan, bake source FIVE MINUTES in brisk oven until both egg components reach ≥74°C; serve.
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