CookEat Recipe
Kirsch Omelette
Sweet eight-egg omelette glazed with sugar and served with kirsch; source flambés at table. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0468. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected dairy branch is cold cream. Cook the egg centre to 74°C. A clean food-contact culinary glazing iron and heat-safe preparation station are selected for the prior sugar glaze. Service is explicitly adapted to NO FLAME: omit table ignition and flaming spooning while keeping the entire Swiss kirsch amount. No alcohol removal is asserted. Limites : Kirsch strength and residual alcohol, actual glaze degree, egg size, pan dimensions, finished mass and diners remain unknown. This no-flame service differs from the historical table ignition.
Method
Steps
Step 1
Beat eight eggs with tablespoon fine sugar, half teaspoon salt and 60 mL cold cream for printed two minutes. Heat tablespoon clarified butter, add eggs, stir briskly two minutes, rest thirty seconds, fold both sides to centre, rest another thirty seconds, and verify 74°C before plating.
Step 2
Turn the omelette onto a hot heat-safe dish and dredge TWO tablespoons fine sugar over it. At a heat-safe preparation station, use the selected clean food-contact culinary glazing iron with competent handling to glaze the surface sugar. Pour TWO AND A HALF tablespoons Swiss kirsch over the omelette. Serve WITHOUT ignition or flaming spooning: this is the documented no-flame adaptation of the historical finish, and the kirsch alcohol is retained in an unmeasured amount.
Cooked it? Rate it.
Cooked 0 times