Souffled Strawberry Jam Omelets

"Ariy and light free-form omelets filled with sweet strawberry jam. You can add shredded cheese, cream cheese, ham, fried potatoes--whatever, to suit personal tastes. Makes a special breakfast; recipe from Gourmet."
 
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Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

  • 4 large egg whites
  • 13 cup superfine sugar, plus more for dusting
  • 3 large egg yolks
  • 14 cup strawberry jam
  • powdered sugar, for final dusting
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directions

  • Preheat oven to 425*F. Position a rack in the upper third of the oven.
  • Generously butter a large rimmed baking sheet; generously dust with superfine sugar.
  • In a large mixing bowl, using an electric mixer, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoons at a time, beating well after each addition, until firm peaks form.
  • In another bowl, whisk the egg yolks until pale yellow; gently fold into the beaten whites.
  • Using a flat spatula, use 1/2 the egg mixture to form 4 5x3" ovals on the prepared baking sheet. With the back of a spoon, make a 2" long indentation in the center of each oval; fill with 1 tablespoons of the jam.
  • Cover with the remaining egg mixture to enclose the jam.
  • Bake the souffles about 10 minutes, until puffed and golden but still slightly jiggly in the center. Using a metal spatula, transfer the omelets to plates gently; dust with powdered sugar and serve immediately.

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