OMELET SOUFFLÉ
This classic Omelet Soufflé recipe from the early 1900s offers a light and airy texture with a delicate balance of sweet and tangy flavors. The combination of whipped egg yolks and whites, along with lemon juice and rind, creates a delightful and elegant dish. This recipe is perfect for a special breakfast or brunch, offering a comforting and satisfying experience.
Ingredients
- 6 count Egg yolks
- 6 tablespoon Powdered sugar
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
- 1 teaspoon Grated lemon rind (Quantity estimated (not specified in original recipe))
- 6 count Egg whites
- 1 tablespoon Butter (For greasing, quantity estimated (not specified in original recipe))
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Instructions
- 1In a bowl, whisk together the yolks of six eggs and six tablespoons of powdered sugar gradually until the mixture is thick and smooth. This should take about 5 minutes.
- 2Add the juice of one lemon and a little grated rind to the yolk mixture and stir to combine.
- 3In a separate clean bowl, beat the egg whites until stiff peaks form.
- 4Gently fold the whipped egg whites into the yolk mixture. Butter a baking dish. Pour the mixture into the warm, well-buttered dish. Bake in a preheated oven at 425°F (220°C) for 10 minutes, or until the soufflé is puffed and golden brown.
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