Omelet, Sweet
A classic sweet omelet made with beaten eggs and powdered sugar, cooked in butter and finished with a caramelized sugar glaze. A rich Anglo-Indian dessert or breakfast dish.
Ingredients
- 6 whole Large eggs
- 2 ounces Unsalted butter (Approx. 4 tablespoons. Original recipe suggests 2 to 4 ounces.)
- 2 tablespoons Powdered sugar (for egg mixture) (Finely powdered)
- 1 tablespoon Powdered sugar (for glazing) (For sprinkling on top)
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Instructions
- 1Crack the eggs into a mixing bowl. Add the first portion of powdered sugar (2 tablespoons). Beat the eggs and sugar together thoroughly until well combined and slightly frothy.
- 2Place a frying pan or omelet pan over medium-high heat. Add the butter and allow it to melt completely until it begins to foam, ensuring it coats the bottom of the pan.
- 3Pour the beaten egg and sugar mixture into the hot pan. As the eggs set on the bottom, gently lift the edges with a spatula and tilt the pan to allow the uncooked liquid egg to flow underneath. Continue until the eggs are mostly set but still moist and soft on top.
- 4When the omelet is cooked to your preference, fold it in half or roll it carefully. Slide it onto a heat-proof serving plate.
- 5Sprinkle the remaining tablespoon of powdered sugar evenly over the top of the hot omelet. Caramelize the sugar using a kitchen blowtorch (modern method) or by placing the plate briefly under a hot broiler until the sugar melts and turns golden brown (simulating the traditional red-hot salamander). Serve immediately.
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