Souffle Omelet

August 11, 2012 0 Comments

Image by The Relucant Gourmet™

Simple Omelets

I am a big fan of simple omelets. My brother-in-law, Bill, makes the best one egg omelets whenever we visit him at State College, PA. They are simple to prepare and delicious for breakfast or a light dinner.

Chef Robert Reynolds takes a simple omelet and “whips the life out of the eggs” and cooks it in the oven rather than on the stove and makes a “magical thing”. It is a cooking lesson demonstrating how easy it is to take your cooking to another level.

You can learn more about Chef Reynolds and his culinary school, The Chefs Studio here. This short video was made by James Thomas It was made by Jim Thomas of flybynightproductions for Robert Reynolds.

And don’t forget to check out my collection of Cooking Videos on the Internet.

Souffle Omelet

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 30 minutes

Serving Size: 4-6 servings

Ingredients

1 cup cake crumbs, or lady fingers

Syrup made from1/2 cup water,

1/2 cup sugar and up to 1/4 cup dark Rum (Add the rum until you taste it and, as Josephine Araldo said, be guided by the principle that the old lady likes her booze. None of this two tablespoons stuff)

5 fresh eggs, “preferably from chicken with names”

1/3 cup granulated sugar

3 tablespoon powdered sugar pinch of salt

1 teaspoon vanilla extract

1 teaspoon orange flower water

1 tablespoon unsalted butter

How To Prepare At Home

Preheat the oven to 375?F

Moisten the cake or lady fingers with the rum syrup, enough to soften, but not soaked.

Beat the eggs with the sugar, vanilla, orange flower water and a pinch of salt until they start to stiffen, about 1 minute.

Add the powdered sugar and continue beating until they double in volume, and start to stiffen, about a minute more.

Melt the butter in a 9-inch skillet over medium heat until it starts to foam without browning. Pour in the egg mixture. Cook for about 2 minutes until, when you slip a spatula under the omelet, you can see that it has started to develop golden color on the bottom.

Put the skillet into the oven and let the omelet cook for another 3 or 4 minutes until the eggs have souffle and lightly firmed. The center should not be liquid.

Remove from the oven and arrange the cake crumbs in a line across the omelet. Allow it to sit for a minute or two before carefully inverting and rolling it onto a plate.

Add a garnish of seasonal berries, but don't be afraid to serve the omelet plain.

Slice in 4 to 6 parts, dust with powdered sugar and serve.

Last modified on Wed 16 July 2014 9:02 am

Filed in: Side Dish Recipes

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