The Farmer's Wife Souffléed OmeletteTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:178.3 kcal
Proteins:11.6 g
Fats:13.2 g
Carbohydrate:3.5 g
Fibers:0 g
Sugar:3.4 g
Cholesterol:399.1 mg
Sodium:308.5 mg
Calcium:50 mg
Energy:178 kcal
Proteins:11.6 g
Fats:13.2 g
Carbohydrate:3.5 g
Fibers:0 g
Sugar:3.4 g
Cholesterol:398.5 mg
Sodium:308.1 mg
Calcium:49.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
10
eggs
105
ml
icing sugar
2
ml
salt
30
g
butter or bacon bits (lardons)
maple syrup
METHOD
- Break the eggs and separate the yolks from the whites. Whisk the yolks with 5 tbsp. icing sugar until light and pale;
- beat the egg whites with a pinch of salt; when they begin to hold their shape, add 2 tbsp. icing sugar and continue to whip until stiff peaks form;
- fold the egg yolks into the whites, mixing gently so as not to deflate the whites;
- the omelette must now be cooked immediately.
Oven-Cooking Method
- Generously butter an ovenproof dish (or use one in which you have browned some bacon pieces in their fat); pour in the omelette mixture and place on the middle rack of an oven preheated to 180°C (350° F) oven for 12 to 15 minutes; the omelette should be nicely browned;
- once the omelette comes out of the oven, drizzle it with maple syrup and serve immediately.
Or: Skillet-Cooking Method
- Brown the bacon pieces or melt the butter in a skillet, preferably non-stick;
- pour in the omelette mixture and place over low heat for about 15 minutes;
- once the mixture is set, shake the pan occasionally to ensure the omelette is not sticking;
- once cooked, pour the maple syrup over top and quickly place the omelette under a very hot broiler to brown the top.
CHEF'S NOTES
A recipe from Pierre Faucher of the Sucrerie de la Montagne in Rigaud, Quebec This is an attractive dish: a nicely puffed omelet with a pretty golden crust, glistening with amber maple syrup.
Be careful not to overcook the omelette or the soufflé will fall... and will become too dry!
There is also an older version of this recipe in which little pieces of bacon are browned in a skillet and the mixture poured over top, giving the omelet an incomparable flavor.
