Monday, 24 June 2013

Sweet Omelette

Delicate, like a sponge cake, magic mix of whites and yolk. If your parens have ever told you that you can't mix whisked, stiffed egg whites with yolks because it will be a complete disaster - prove that they were/are wrong ;) 
Thanks for Kwestia Smaku for this recipe -
The original recipe isn't for a sweet omelette. So I changed it a little.

Ingredients: (1 omelette)

  • 2 eggs
  • a pinch of salt
  • 3 teaspoons of sugar
  • 2 tablespoons of flour
  • a little bit of butter 

On the top:

  • powdered sugar
  • golden syrup
  • honey
  • jam/marmalade
  • fruit
  • cinnamon
  • cocoa

* If you have a really big frying pan, you can use 3 eggs and 3 tablespoons of flour.


  1. Melt some butter on your frying pan. (butter must cover the entire frying pan, also sides)
  2. Seperate whites and yolks. 
  3. Stir the yolks.
  4. Put the whites in a bigger bowl (food processor's bowl) add salt and start beating the egg whites(high speed of the mixer). After a few seconds add sugar. Keep beating, until the whites are stiff.
  5. Reduce the speed of the mixer to average, without stopping the mixer add yolks (around 1/2 of a minute)
  6. Reduce the speed of the mixer to the lowest and add flour. Mix only for a few (10) seconds, till it links.
  7. Turn on the heat and put the omelette on the frying pan on a middle/low heat.
  8. Look at it carefully - it is different than a pancake, it is harder to look if the bottom is ready or not. Frying every side will take around 3-4 minutes.
  9. How to turn the side? You can either use one big spatula or two smaller  (not recommended, because it is a very delicate kind of cake) or you can take another greased frying pan (bigger preferably) and try to put them together and turn over. You can also take it out from the frying pan, put it on the plate, cover the plate with the frying pan and then flip so that the omelette is on the frying pan again.
  10. Put it on a plate and add 'toppings' :)
  11. Bon appetit! :)

* Well-prepared omelette should be stiff after frying and should neither crincle nor get softer.

No comments:

Post a Comment