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Separate the white and the yolk of the eggs. Add a
pinch of salt to the whites and whip until VERY
stiff.
Add the cream, a pinch of salt, pepper and parsley
to the yolk and mix with a fork.Add 1/3 of the
whipped whites to the yolk mix and stir gently until
blended.
Add this blend to the remaining 2/3 of the
whipped whites and stir VERY GENTLY until barely
evenly mixed. The lightness of your soufflée
omelette depends on this stirring. It must be as
light handed as possible.
If you are making it with mushrooms,
lightly pan a handful of mushroom in butter until
just tender. Pour your soufflé mix on top of the
mushrooms, sprinkle with a tablespoon of garlic
butter and cook on a medium heat for 2 or 3 minutes.
Remove from the pan from the flame and place under
the grill to cook the top of the omelette. When the
soufflée omelette is a nice golden colour it is
ready to eat.
If you are making it with gruyere cheese,
heat up the butter in the pan, pour the soufflé mix
into the hot pan and sprinkle with grated gruyere
cheese and a tablespoon of garlic butter. Cook on
medium heat for 2 or 3 minutes. Remove from the pan
from the flame and place under the grill to cook the
top of the omelette. When the soufflée omelette is a
nice golden colour it is ready to eat.
Tip: To whip the egg whites very
stiff they must be very cold and have a pinch of
salt.
No garlic butter? Use 3 crushed cloves of garlic
instead.
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