An omelet souffle-- a Schaumomelett -- mixes the beaten egg yolks of a standard omelet with the whipped egg whites of a souffle. When heated on the stove, this mixture cooks into a dish that is ethereally light and delicious. It has lemon zest in it for added flavor and a bit of sugar for sweetness. But the real genius of the dish comes once you take it off the stove.
Before you fold the omelet over, you first smear the inside with jam or a fruit spread. Suddenly, what was once an omelet becomes something more: a crepe with delusions of grandeur, perhaps.
Whatever it is, it's fluffy. It's sweet. It's superb. It is an egg that is more than an egg.
Schaumomelett
Omelet Souffle
4 eggs, separated
2 tablespoons granulated sugar
Salt
Grated zest (yellow part only) of 1 lemon
1 1/2 teaspoons butter
Fruit jam, sauce or preserves (apricot, strawberry or raspberry are especially good)
In a large mixing bowl, beat the egg yolks with the sugar, a dash of salt and grated lemon rind.
In a separate bowl, beat the egg whites to soft peaks; gently fold whites into yolk mixture.
Melt butter in a 9-inch skillet over medium heat, and add egg mixture. Cook slowly until bottom of omelet is golden brown. You may cover pan until top of omelet is thoroughly cooked or you may serve it with the top slightly runny, as with a regular French omelet. You may also turn it over if you want it browned on both sides. Spread with fruit sauce or preserves. Fold in half and serve.
Makes 2 servings.
Recipe adapted from The German Cookbook by Mimi Sheraton
Food on 05/20/2015