Omelette Soufflée
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 5 egg yolks
- 2 egg whites
- preserve (jam)
- white sugar
Instructions
- Fry the eggs as directed for a sweet omelet, using the five yolks and two whites, which should be finely beaten and strained together. Soften the preserve by holding it over the fire or mixing a little warm water into it. Spread the softened preserve slightly over the cooked omelette. Whisk the remainder of the egg whites to a froth with white sugar, and lay this meringue on top of the preserve. Slide the omelette onto a hot dish, double it, and serve at once.