Mother Pollard’s Soufflé Ouellette
Mother Pollard’s Fluffy Soufflé Ouellette
Ingredients:
4 eggs
30g butter
50ml milk
1 pinch of salt
1 pinch of pepper
1 tablespoon of cream (optional)
Directions:
To prepare the eggs: Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until stiff, until you get a nice, fluffy consistency.
To prepare the Mother Pollard mixture: In another bowl, whisk the egg yolks with the milk, salt and pepper. Mix well to get a homogenous mixture.
To incorporate the egg whites: Using a spatula, gently stir the egg whites into the beaten egg yolks, being careful not to break the egg whites, so the omelets stays fluffy and fluffy.
To prepare the omelets: Melt the butter in a frying pan over medium heat. Then pour the egg mixture into the hot pan. Cook without stirring until the omelets is golden brown on the bottom but still slightly runny on top.
Cooking tip: For more even cooking, cover the pan with a lid while cooking or place the pan under the grill for 2 minutes to brown the top.
Serve: Serve the soufflé omelets immediately, with a spoonful of crème fraiche if desired for even more deliciousness.
Preparation time: 10 minutes
Cooking time: 5 to 7 minutes
Total time: 15 minutes
Kcal: 300 kcal per serving
Servings: 2 people