Savory & Sweet Omelet Soufflés
The following are considered soufflés because you whisk the egg whites, yielding fun, jiggly omelets that I like to make for a lazy brunch. Ignore your instincts to cook these until completely dry in the center. You want the omelets to be soft and almost flowing in the middle—just like a soufflé.
Ingrediënten
Serves 2
Savory
- 4 eggs at room temperature
- ¼ cup finely grated Pecorino Romano plus more for garnish
- Freshly ground black pepper I like a lot
- 1 teaspoon salt
- 1 tablespoon finely minced chives plus more for garnish
- 1 tablespoon butter
Sweet
- 4 eggs at room temperature
- 1 teaspoon granulated sugar
- 1 tablespoon honey
- 3 tablespoons crème fraîche
- 1 teaspoon salt
- 1 tablespoon butter
- Jam of your choice I like apricot
- Confectioners’ sugar for dusting
Instructies
Savory
- Divide the egg yolks and whites into separate bowls.
- Whisk the Pecorino Romano and black pepper into the egg yolks until the yolks have broken and combined with the cheese.
- Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
- In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
- Just before you’re ready to cook the omelet, stir the salt into the yolks.
- Resist any temptation to add the salt earlier or it will cook them.
- Using a spoon, gently fold the egg yolk and cheese mixture into the egg whites and stir until incorporated—don’t use a whisk or you risk overbeating the eggs!
- Stir in the chives.
- In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
- Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
- When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
- Remove the lid and carefully slide the omelet halfway out of the pan onto a plate so the bottom side is still facing down.
- Tilt the pan upside down to fold the second half onto itself to make an omelet.
- Top with your desired amount of Pecorino Romano and chives.
- Slice in half and serve.
Sweet
- Divide the egg yolks and whites into separate bowls.
- Gently stir the granulated sugar into the egg yolks until the yolks have broken and combined with the sugar.
- In a separate bowl, stir together the honey and crème fraîche until combined.
- Set aside.
- Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
- In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
- Just before you’re ready to cook the omelet, stir the salt into the yolks.
- Resist any temptation to add the salt earlier or it will cook the yolks.
- Using a spoon, gently fold the egg yolks into the egg whites until incorporated—don’t use a whisk or you risk overbeating the eggs!
- In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
- Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
- When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
- Remove the lid and spread the crème fraîche and honey mixture over the top—or what will become the omelet’s center.
- Carefully slide the omelet halfway out of the pan so the bottom side is still facing down.
- Tilt the pan upside down to fold the second half onto itself to make an omelet.
- Top the omelet with jam, drizzle with any remaining crème fraîche and honey, and use a duster or fine-mesh strainer to sprinkle the top with a few healthy pinches of confectioners’ sugar.
- Slice in half and serve.
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