Soufflй omelette bon laboureur
Знадоби
A French country inn located at Cenonceaux in the Loire Valley makes a specialty of this herbscented soufflй omelette. It resembles a balloon-sized blimp as it arrives on the diner 's table. The chef browns the soufflй in a skillet and then transfers it to a baking platter for final baking to achieve a rounded look.6 eggs, separated
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced chives
1 teaspoon minced tarragon
2 tablespoons unsalted butter
Як готувати
Preheat the oven to 375 ° F. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until stiff, glossy peaks form. In a medium bowl, beat the yolks until thick and pale in color. Stir in the herbs. Fold one-fourth of the beaten egg whites into the yolk mixture. Fold this mixture into the remaining egg whites.In a flameproof 6-cup oval baking dish or 10-inch skillet, melt the butter over medium heat and spoon in the soufflй, mounding it higher in the center. Cook until set on the bottom, about 3 minutes. Bake in the oven for 10 minutes, or until set through and golden. Serve at once.
