HEAT oven to 350°F. COMBINE egg whites, water
and cream of tartar in large mixer bowl. BEAT
on high speed until stiff but not dry, just
until whites no longer slip when bowl is
tilted.
BEAT egg yolks and salt in small mixer bowl on
high speed until thick and lemon-colored.
Gently but thoroughly FOLD yolks into whites.
HEAT butter in 10-inch nonstick omelet pan or
skillet with ovenproof handle over medium-high
heat until hot. POUR IN egg mixture; gently
smooth surface. Reduce heat to medium. COOK
until omelet is puffed and lightly browned on
bottom, about 5 minutes. (Lift omelet at edge
with spatula to judge color.)
PLACE pan in 350°F oven. BAKE until knife
inserted halfway between center and outer edge
comes out clean, 10 to 12 minutes. LOOSEN
soufflé omelet edge with spatula. SERVE
immediately.
For savory soufflé omelet- Fill with a
combination of cheese, meat, seafood or
poultry, and vegetables, as desired.
For sweet soufflé omelet- Substitute a pinch of
sugar for the salt. Fill with preserves or
fruit. Top with a dusting of powdered sugar or
dessert sauce.
Insider Tips on How to Make a Perfect Soufflé
Omelet
If pan handle is not ovenproof, wrap it
completely in aluminum foil.
Puffy soufflé omelets begin to deflate when
removed from oven, so plan to serve
immediately.
To serve folded- Using sharp knife, cut across
center of soufflé omelet, cutting through upper
surface but not through to the bottom of
soufflé omelet. Top with filling, if desired.
Tip pan. Fold soufflé omelet in half with
turner and invert onto warmed plate with a
quick flip of the wrist. Cut in half or into
quarters.
To serve open-faced- Invert pan over warmed
plate, or slide omelet from pan onto plate. Top
with filling, if desired. Cut in half or into
quarters.
Keep the yolks separate from the whites. Fat
from egg yolk will prevent egg whites from
beating properly. When separating eggs, take
care that no yolk gets in the whites. To avoid
an accident, separate each egg white into a cup
or small bowl before transferring it to the
mixer bowl. Discard any white that has even a
speck of yolk in it.
Originally Submitted
12/16/2015
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