Souffle Omelette | Folded French Recipe

Four eggs separated, whipped and folded back together, then poured into butter and left to climb its own sides. Serves 1 | 4 eggs | nothing here is timed A souffle omelette is lighter than a folded one because the whites are whipped separately. Folding them back into the yolks traps the air that makes it puff. This is the omelette that made La Mere Poulard famous at Mont-Saint-Michel, whipped in a copper bowl over a wood fire in front of the queue. The bowls have to be genuinely dry and the whites free of any trace of yolk, or they will not take air, and air is the only thing holding this up. Four eggs for one person sounds greedy until it comes out of the pan. The same omelette is a pudding in France, folded over jam and dusted with sugar. INGREDIENTS (serves 1) 4 eggs 30g butter a pinch of fine salt METHOD 1. Separate the eggs, keeping the yolks and whites in dry bowls. 2. Whisk the yolks until thin and add a pinch of salt. 3. Whip the whites to firm peaks. 4. Fold the whites into the yolks a little at a time, keeping it light. 5. Melt the butter in a pan over a low flame until the foam falls and the fat runs clear. 6. Pour in all the mixture at once and let it climb its own sides. 7. Slip a spatula under the edge, fold the far side over, and slide onto a warm plate. Fold the whipped whites in gently and serve the moment it's plated, before it falls back. Nothing about this keeps and it will not wait. Make them one at a time and to order. A green salad beside it is enough, and anything richer fights it. Subscribe:    / @kitchencatalogtv   More recipes:    / @kitchencatalogtv   #SouffleOmelette #French #KitchenCatalog #Folded