Soufflé omelette
Basic soufflé omelette
Serves 2-3
From M.F.K. Fisher’s How To Cook A Wolf. This omelette can be cut into two parts and sauces or fillings can be put between the layers and on top. You can also pour a little rum over it and sprinkle it with powdered sugar for dessert.
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6 eggs
3 tbs butter
5 tbs hot water
Salt and pepper
First
Separate eggs and beat whites till very stiff and yolks till creamy. Add hot
water and seasoning to the yolks, mix well, and fold in the whites.
Second
Heat a smooth skillet, add the butter, and roll it around until it bubbles.
Pour in the egg mixture, leaving it on a very low fire till it is brown on
the bottom. Place under the broiler to brown lightly on top. Test as for a
cake with a toothpick, which should come out dry and clean when the omelette
is done.