This omelet is fluffier and lighter than the classic. It uses Auguste Escoffier’s technique: whipping the egg whites and then gently folding in the yolks. A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar – or a jam filling. Served sweet or savory, it’s an ethereal dish that truly melts in the mouth.
This recipe is part of “The New Essentials of French Cooking”, a guide to definitive dishes every modern cook should master.Print
This omelet is fluffier and lighter than the classic.
- 3 large eggs, whites and yolks separated
- 1 tablespoon heavy cream
- Large pinch fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- Using an electric mixer, beat egg whites until stiff peaks form. Meanwhile, in a large bowl, beat yolks with heavy cream, salt and pepper. Fold 1/4 of stiff egg whites into yolks. Gently fold in remaining whites in two increments.
- Place an 8- to 9-inch skillet (preferably nonstick, or, if not nonstick, then well-seasoned carbon-steel) over high heat. Melt butter until bubbling subsides.
- Pour in egg mixture, and reduce heat to medium. Using a spatula, spread egg mixture to cover entire skillet and cook until set on the bottom. This takes only a few seconds. Use a spatula to fold egg over itself in thirds. Tilt skillet and a serving plate together, and flip omelet onto plate.
- Calories: 369 calories
- Sugar: 1 gram
- Sodium: 418 miligrams
- Fat: 31 grams
- Saturated Fat: 15 grams
- Carbohydrates: 2 grams
- Fiber: 0 gram
- Protein: 19 grams
Keywords: French, Cream, Egg, Breakfast, Brunch, Dinner, Easy, Quick, Main Course, High Protein, Low Carb