Jam Omelet

Name: Jam Omelet
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.)

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.)

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.