Best Soufflé Omelet With Apricot Sauce Recipes

SOUFFLé OMELET

Steps:

• Preheat oven to 375 degrees. Whip egg whites, add cream of tartar and salt and continue whipping to soft peaks. Whisk yolks and pepper to taste in a separate bowl. Fold yolks into whites until just incorporated.
• Melt butter in a small nonstick skillet over low heat. Pour in eggs and immediately place the skillet in the oven. Bake until eggs are puffed and browned on top but not dry, about 10 to 12 minutes.
• Loosen the edges of the omelet with a spatula and slide it onto a plate. Spoon goat cheese down the middle and gently fold in half. Fold again and serve immediately.

APRICOT SOUFFLES

Steps:

• Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
• Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
• With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
• Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.

THREE CHEESE SOUFFLé OMELETTE

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

SOUFFLé OMELET WITH APRICOT SAUCE

Steps:

• For the sauce, in a medium saucepan combine the sugar, orange juice and vanilla bean seeds or vanilla extract and bring to a boil. Reduce by a third. Add the apricots, turn the heat down to medium and simmer 5 to 10 minutes, until the apricots are soft. Remove from the heat and divide among 4 plates or pour the sauce onto a platter and arrange the apricots on the edge.
• Preheat the oven to 425 degrees. Have the platter for your omelet close at hand.
• Whisk the egg whites in a clean dry bowl or in the bowl of a standing mixer fitted with the whisk attachment. When they begin to foam, add the cream of tartar and continue to whisk at medium speed until they form medium peaks. Continue whisking on medium speed while you slowly add the sugar, until the egg whites form stiff, satiny but not dry peaks.
• In another large bowl, beat the egg yolks and add the Cointreau, salt and nutmeg. Stir 1/4 of the egg whites into this mixture, then gently fold in the rest.
• Heat a 10-inch skillet that can go into the oven over medium-high heat. Add the butter to the hot pan, and when the foam subsides and the butter is just beginning to color, gently scrape in the egg mixture, using a rubber spatula. Do not stir. Immediately transfer to the oven for 2 1/2 to 3 minutes, until puffed. Remove from the heat, sprinkle half the toasted almonds over the omelet and slide or turn out onto the platter, folding the puffed omelet in half as you do. Sprinkle with the remaining toasted almonds and dust with powdered sugar if you wish. Spoon onto the plates with the apricot sauce and serve. Note: You can also serve the apricot sauce separately and spoon it over the soufflé.

OMELETTE SOUFFLE

Steps:

• Beat egg yolks with sugar, salt, and lemon rind.
• Beat egg whites until stiff. Fold into yolk mixture.
• Heat butter in a 9" skillet.
• When begins to bubble, add egg mixture.
• Cook slowly til bottom is golden brown.
• Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
• You may also turn it browned on both sides.
• Spread with fruit sauce or preserves.
• Fold in half and serve.