French🥚 Egg & tofu

Soufflé Flambéed Omelette

Name: Soufflé Flambéed Omelette
Total time: 15 min
Cuisine: French
Ingredients: 2 egg yolks; egg whites; sugar; 1 tsp lemon juice; a pinch salt; orange liqueur (such as Cointreau); 20 g butter; liqueur for flambéing

⏱ 15 min

This classic French sweet soufflé omelette is impossibly fluffy and cloud-like, finished with a flambéed liqueur for an impressive table-side presentation. Simple ingredients are transformed through whisking and careful folding into an elegant Bastille Day dessert.

Adapted from a video by French Cooking Academy

Immensely fluffy with a taste you won't forget! ( Bastille day Special)

Watch on YouTube

Ingredients

egg yolks2
egg whitesamount not explicitly stated; use same number as yolks
sugardivided: some for yolk mixture, about 1 tsp for meringue
lemon juice1 tsp
salta pinch
orange liqueur (such as Cointreau)original recipe used Benedictine; can substitute with other liqueurs
butterfor the pan, plus extra for coating the plate20 g
liqueur for flambéingsame liqueur as above or similar spirit for table-side flambé

Steps

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1
Preheat your oven to 200°C (about 400°F). Gather all equipment including a 24 cm non-stick pan, mixing bowl, balloon whisk, rubber spatula, an oven-safe plate, and all ingredients.
2
Combine the egg yolks, sugar, and orange liqueur in a mixing bowl. Whisk vigorously for several minutes until the mixture becomes very pale, thick, and fluffy.
3
In a separate bowl or stand mixer, combine egg whites, a pinch of salt, and lemon juice. Beat at medium-low speed until the volume doubles, then add about 1 tsp sugar and continue beating until you achieve a firm, glossy meringue.
4
Fold two tablespoons of meringue into the yolk mixture to lighten it. Then gently fold in the remaining meringue in batches using a folding motion (not stirring) until no white streaks remain and the mixture is evenly combined.
5
Heat 20g of butter in the non-stick pan over medium-high heat until it is fully melted and hot. Pour in the egg mixture and quickly flatten it, then immediately reduce heat to low.
6
Cook on low heat for 2 to 3 minutes until the bottom is lightly golden. The cooking time depends on your preference: 3 minutes yields a fluffier, cloud-like texture; 5 minutes creates a firmer, more traditional omelette.
7
Using a spatula, check that the bottom is lightly colored, then gently slide the omelette onto a buttered oven-safe plate and fold it in half.
8
Immediately place the folded omelette in the preheated oven and bake for 4 to 5 minutes until fully cooked through. Adjust baking time based on the initial stovetop cooking time.
9
While the omelette is in the oven, gently warm the liqueur for flambéing over low heat, taking care not to boil it so the alcohol remains.
10
Remove the omelette from the oven and bring it to the table. Pour the warm liqueur over it and carefully ignite it with a match or lighter for a dramatic flambé presentation at the table. Allow the flame to burn out naturally or gently blow it out.
11
Serve immediately and enjoy the fluffy soufflé omelette while it is still warm and cloud-like. Cut gently with a fork and savor the delicate interior. Extra liqueur can be drizzled on top if desired.

Soufflé Flambéed Omelette

Ingredients

Steps

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