soufflé omelet

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All pictures on this page were borrowed from the internet.

You can add ½ tsp. baking soda to your eggs and hope they'll fluff up like pancakes. This is much more spectacular and good practice before attempting a regular soufflé.

INGREDIENTS

This is what you need for 2 servings:

3 eggs
2-3 extra egg whites
½ cup grated gruyere or cheddar
S&P
1 tbsp. butter
non-stick skillet with lid

Pic1: soufflé omelet

Directions

Separate the yolks from the egg whites.
Add S&P to taste.
Beat the yolks lightly
Beat the whites to stiff peaks, about 3 times the original volume.
An electric mixer is easier.
Wrap half of the egg whites into the yolks.
Add the cheese.
Now add the remainder of the egg whites very carefully.
Melt butter in a deep frying pan.
Pour the mixture in the pan. Spread out evenly with the spatula.
Cover to make sure the entire thing cooks properly.
Without the lid, the top might remain raw egg whites.
When the bottom is browning and the top is barely dry, slide the omelet on a heated plate and gently fold it over on itself. (Pic1)

Pic2: fluffing up
Pic3: folded
Pic4: baked with cheese

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org