Omelet with Jam

Ingredients

• 12 eggs
• 4 tbsp fine sugar
• 1/2 lemon lemon zest
• 2 seeds cardamom
• 1/8 funt butter
• 1 glass thick jam
• sauce or sabayon (No. 490)

Instructions

1. For each batch: grind 6 yolks nearly white with 2 spoons sugar, add lemon zest or cardamom, fold in 6 whipped whites.
2. Melt 1/2 spoon butter on a pan, pour in the mix, bake 8 minutes in a hot oven.
3. Turn out, spread 1/2 glass thick jam (raspberry or black currant), roll into a tube.
4. Repeat with the second 6 eggs; warm both together ~5 minutes in the oven.
5. Cut on the slant, dust with sugar; optionally pour over sabayon (No. 490).