Lemon Souffle Omelette — a lovely light sweet and sharp bite
This recipe is an adaptation of Delia Smith’s lemon souffle omelette from the Complete Cookery Course cookbook. I’ve added cornflour to make it a bit stiffer and so it doesn’t deflate so much when you remove it from the heat. I also tend to overbeat the egg whites and the addition of cornflour to the egg yolks makes this less of an issue.
I add less cornflour to this than to the Vanilla souffle omelette. So this has an even softer texture than the vanilla omelette. I love it. To me this tastes like a crustless lemon meringue pie, where the curd and meringue have been all mixed together. And it’s made and cooked in less than 10 minutes. I absolutely love this.
When I first cooked this I’d use any type of frying pan. But I eventually discovered that souffle omelettes are best cooked in a wok. Why? I’ve no idea. Physics, presumably.
Please note, these souffle omelettes are not fully cooked all the way through. The base and top of the omelette are fully cooked but the centre is like a yummy soft meringue and it is not baked.
Lemon Souffle Omelette
Yield: Serves 1 - 2
Suitable for: Gluten-free diet
Ingredients:
- 3 large eggs
- 1 lemon
- 2 tbsp caster sugar
- 1 tsp cornflour
- butter, for greasing wok
- icing sugar, for decoration
- fresh berries or chopped fruit, optional
Instructions:
- Grease a wok with a little butter. If your grill is electric, turn it on now to full.
- Separate the egg whites and yolks into two deep bowls. Whisk the egg whites until they form stiff white fluffy peaks. Add the zest of one lemon, the cornflour and the caster sugar to the egg yolks. Whisk until it has fluffed up and turned a pale buttery yellow colour. Juice half the lemon and pour it through a strainer into the egg yolk. Whisk again. Taste. Add more sugar if desired. Fold the egg whites into the egg yolk mix.
- When the egg white are well folded into the egg yolks, heat the greased wok on a high heat. Once the butter has melted, with a spatula pour and scrape the egg mix into the wok. Spread the fluffy egg mix outwards from the centre of the wok out to the sides. Let fry on high heat for a just a minute or two. During this time heat a dinner under the hot grill. Remove the plate and transfer the wok to under the grill. When the top of the omelette is nicely browned all over, it is done.
- With a spatula empty the contents of the wok on to the heated dinner plate. Top with fresh berries and/or icing sugar.
Enjoy!
