Ingredients
- 4 eggs, separated
- 1 teaspoonful salt
- 1 teaspoonful plain flour
- 2 ozs unsalted butter or margarine
Method
- Separate the egg yolks from the whites, placing the egg whites into the mixing bowl and the yolks in a small basin.
- Using one whisk only, combine the egg yolks in the basin. Wash the whisk thoroughly and return it with the second whisk to the mixer.
- Whisk the egg whites and salt at fast speed until stiff, then switch to low speed and combine the egg yolks; sprinkle in the flour.
- Heat the butter in a frying pan and when 'sizzling' hot pour in the mixture. Turn the grill of your cooker to full heat in the meantime.
- When the mixture is set and lightly brown beneath, take the pan off the heat and place beneath the grill until golden brown.
Notes
Fillings - SWEET: Spread half the soufflé with warm raspberry jam or sweetened fruit purée. Fold the omelette, tip on to a warm plate and dredge with caster sugar. SAVOURY: Spread half the soufflé with either: sliced cheese and tomato with finely chopped chives; or chopped fried mushrooms and bacon; or cooked flaked salmon and parsley, then season to taste, fold, tip on to a warm plate and garnish with watercress or parsley.