This evening I made myself a cream omelette, something I haven't had since I was about six or seven, over fifty years ago! I remember watching my late father make it for me, but I stlll remembered how it was made. Lest any of you want to throw up thinking about it, it doesn't contain cream, any more that a rum baba contains rum. Here's how it's done:
carefully cut the top off an egg and, using a fork as a sieve, keep the egg white from the yolk, which should remain in the shell, unbroken.
Using a whisk, souffle the egg white until it is nice and fluffy, Add a tablespoon of sugar and containing whisking away until the sugar has been completely absorbed. Now break in the yolk and continue to whisk until the texture takes on a very pale yellow appearance. Pour immediately into a very hot frying/omelette pan. As soon as the underneath is firm enough turn over and cook the other side. Do not fold as you would with a conventional omelette. Like baked Alaska, heat and speed is everything. Serve immediately on a hot plate. If you do it right, it should be about an inch and a half thick.
Then clean your teeth!
carefully cut the top off an egg and, using a fork as a sieve, keep the egg white from the yolk, which should remain in the shell, unbroken.
Using a whisk, souffle the egg white until it is nice and fluffy, Add a tablespoon of sugar and containing whisking away until the sugar has been completely absorbed. Now break in the yolk and continue to whisk until the texture takes on a very pale yellow appearance. Pour immediately into a very hot frying/omelette pan. As soon as the underneath is firm enough turn over and cook the other side. Do not fold as you would with a conventional omelette. Like baked Alaska, heat and speed is everything. Serve immediately on a hot plate. If you do it right, it should be about an inch and a half thick.
Then clean your teeth!
