Milehighomelettesouffle Recipes

MILE HIGH OMELETTE SOUFFLE

Steps:

• Heat large electric frying pan to 300°F Fry mushrooms in butter.
• Meanwhile separate eggs whites and yolks into 2 different bowls. Beat egg whites until stiff. Set aside.
• Beat egg yolks, salt, pepper, flour, baking powder and milk.
• Fold in egg whites into yolk mixture. Gently pour over mushrooms. Seal tightly with lid and DO NOT lift lid. Cook for 10 to 15 minutes. Sprinkle grated cheese over omelette. Close lid and cook for 5 more minutes.
• Cut into squares and serve with toast.

MINCEMEAT SOUFFLé

Steps:

• Using electric mixer, beat yolks and 1/3 cup sugar in medium bowl until thick, about 3 minutes. Beat in flour. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard thickens and boils, about 2 minutes. Remove from heat. Whisk in mincemeat, peel and vanilla. Cool to lukewarm.
• Preheat oven to 400°F. Butter 6- to 7-cup soufflé dish. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until glossy medium-firm peaks form. Fold 1/3 of egg whites into mincemeat mixture. Fold in remaining whites in 2 more additions. Gently transfer soufflé mixture to prepared dish. Bake until soufflé is puffed and deep golden, about 35 minutes. Serve immediately.

DECADENT OMELETTE

Steps:

• Heat truffle (or olive) oil in a non-stick 8-inch pan.
• Beat the eggs in a bowl until fluffy; pour into pan and let cook until the sides set.
• Push the sides slightly toward the center and let the uncooked egg fill the edges. Repeat until the omelette is set.
• Add the cheese to one side of the omelette. Fold the omelette in half over the cheese and slide it onto a plate.
• Shave truffles on top.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.