All about Souffle Omelets

Souffle omelets are another version of the souffle proper offering a variety of sweet or savory options.  Just as tempting with their delectable flavors, airy texture and spectacular appearances, but with not as many problems to the cook.

Often, the dessert souffle omelet will be brought to the table in a shroud of blue flames of rum, brandy or a liqueur of choice.  This type of souffle is best made for two or three people not as one large dish for a crowd.

The ingredients are quite basic and commonly kept as everyday refrigerator and pantry items.  To make a souffle omelet for two or three people you will need:

3 eggs
1 tablespoon of caster sugar
2 teaspoons of plain flour
1 tablespoon of cream
1 teaspoon of finely grated lemon rind
a pinch of salt
1 tablespoon of butter
1 tablespoon strawberry or raspberry jam
icing sugar to dust

Firstly gather all your ingredients and utensils and set the oven to preheat at 350 degrees F (180 degrees C).  Separate the eggs placing the whites in a clean china bowl.  In another small bowl, combine the yolks with the caster sugar, flour, cream and lemon rind.  Whisk the egg whites with the pinch of salt until stiff peaks form.  Pour into the egg whites the yolk mixture and, using a large metal spoon, fold through gently.

Heat the butter in a large ovenproof frying pan, without browning it, and pour in the egg mixture.  Smooth over and place in the preheated oven to cook for 12 to 15 minutes, or until the souffle has risen and is a golden color.  Slide the souffle omelet onto a heated serving plate and spread with your choice of jam.  Gently fold it over and sprinkle with dusted icing sugar.

To experience some simple variations to this basic souffle omelet recipe prepare it as before and try the following additions.

Apricot:  Add the grated rind of an orange to the mixture and instead of spreading strawberry or raspberry jam, spread a thick layer of heated apricot puree over it before folding, then dust with caster sugar.

Peaches and brandy:  Use drained canned peach slices or fresh sliced peaches.  Heat them in a little brandy then spoon over the omelet.  Dust it with cinnamon then fold and sprinkle the omelet with a mixture of cinnamon and caster sugar.

Flaming omelets:  Any flaming omelet should be flavored with a tablespoon of the rum, brandy or liqueur that will be later encasing it in flames. A tablespoon of the desired liquor will be sufficient to beat in with the egg yolks.  The platter on which the omelet will be served should be hot, followed by the omelet straight from the oven with 3 or 4 tablespoons of liquor heated with a pinch of sugar and ignited as it is poured on it. 

Savory cheese omelet souffle:  For this omelet just use the 3 separated eggs, 1 tablespoon each of finely grated cheese, cream and butter, 2 teaspoons snipped chives, and extra grated cheese.  Combine the egg yolks with the cheese, chives and cream then fold into the stiff egg whites.  Once it has baked for the 12 to 15 minutes fold then sprinkle with the extra grated cheese.  With the addition of a side-salad, this option will serve 1 or 2 people as a delicious light lunch.

Other savory options:  To the cheese omelet add diced ham and slightly pre-cooked spinach or a tablespoon of finely chopped fresh herbs such as chives, parsley, marjoram and oregano in any combination.  For a seafood twist, and  diced prawns, crab-meat or lobster which has been tossed in a tablespoon of butter over a high heat and flamed with a tablespoon of warm brandy of whisky.

All the souffle omelets should be served immediately after baking.

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