Jam Omelet
A fluffy, soufflé-style omelet filled with sweet raspberry jam, offering a delightful twist on breakfast or dessert. This Parsi-style dish features a light, airy texture achieved by separating eggs and whipping the whites to stiff peaks before folding in a cornflour-enriched yolk mixture. Served hot and folded, it creates a perfect contrast between the savory, buttery egg cloud and the warm, melting fruit preserve.
Ingredients
- 4 whole Fresh eggs (Separated into yolks and whites.)
- 3 tablespoons Raspberry jam (Originally '3 dessertspoons'.)
- 2 teaspoons Ghee (Plus extra for greasing the pan. Originally '2 heaping small spoons'.)
- 2 teaspoons Sugar (Heaping teaspoons. Originally '2 heaping small spoons'.)
- 3 teaspoons Cornflour (Level teaspoons. Originally '3 flat small spoons'.)
- 2 teaspoons Milk (Originally '2 small spoons'.)
- 1/4 teaspoon Salt (Originally listed as '4 spoons' which is likely a historical error or refers to pinches; adjusted to 1/4 teaspoon for palatability.)
- 1 tablespoon Ghee (for frying) (Estimated quantity for the pan.)
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Instructions
- 1Separate the eggs. In a bowl, mix the egg yolks with the sugar using a fork until well combined and consistent.
- 2In a small cup, mix the cornflour with the milk gradually, ensuring no lumps remain. Add this mixture to the sweetened egg yolks and mix well.
- 3Add the salt to the egg whites. Using a fork or whisk, beat the whites until they form stiff peaks (hard cuff). Gently fold the yolk mixture into the stiff egg whites until combined.
- 4Heat the ghee in a skillet or pan over low heat. Pour the egg mixture into the center and spread it gently to form an even circle. Cover the pan with a lid. Cook slowly until the bottom is a rich golden red and the top is set. (Note: The original recipe suggests placing coals on the lid to cook the top; in a modern kitchen, you can finish the top under a broiler for a minute if the lid method doesn't fully set the top).
- 5Once cooked, remove the omelet from the pan onto a plate. Allow it to cool slightly so the jam doesn't melt excessively and run out. Spread the raspberry jam evenly over the center, leaving a 2-inch border around the edges. Carefully roll or fold the omelet neatly. Serve immediately while warm.
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