Omelet Souffle
Ingredients
Directions
Beat the eggs until well mixed.
Melt the nut margarine in a skillet over medium heat.
Pour the beaten eggs into the skillet.
Cook until the edges are set, then gently lift the edges to allow uncooked egg to flow underneath.
When the top is slightly set, fold the omelet in half and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Their proteins set when heated, giving the omelette its structure and body.
- Nut margarine
- Its fat coats the pan, helps the eggs release, and adds richness and flavor.
The step that matters
Lifting the set edges to let uncooked egg flow underneath. Egg proteins coagulate as they heat. If the top sets fully before the centre cooks, the omelette turns dry and tough instead of tender and light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.