Example: Souffléd Omelet with Vanilla

Ingredients

Equipment Needed

• •12 by 8-inch (30 by 20-cm) shallow oval ovenproof platter
• •Electric hand mixer or stand mixer
• •Large flexible spatula
• •Palette knife or thin-bladed knife
• •Small piping bag with a ½-inch (1-cm) plain tip
• •Fine-mesh sieve

Instructions

1. 1

   Prepare dish and oven

   Heat the oven to 375°F (190°C) with a rack in the upper-middle position. Coat a shallow 12 by 8-inch (30 by 20-cm) oval ovenproof platter generously with the softened butter, including the low rim. Dust it with the tablespoon of superfine sugar, turning the dish until every buttered surface is covered, then tap out only the loose excess. Butter, not cooking spray. Its flavor and sheen belong to the sugared crust.

   Use a shallow platter rather than a deep gratin dish. The broad surface lets the mound rise and color evenly while preserving the source's long oval shape.
2. 2

   Beat to the ribbon

   Beat the egg yolks and ½ cup plus 1 tablespoon (135 ml / 113 g) superfine sugar on medium-high speed for 4 to 6 minutes. The mixture should whiten slightly, thicken, and fall from the beaters in a ribbon that remains visible on the surface for several seconds. Beat in the vanilla for 10 seconds. The flavoring goes into this base now, never after the whites.

   If sugar has sat against the yolks and formed stubborn grains, set the bowl over barely warm water and whisk continuously for 20 to 30 seconds, then continue beating off the heat. Do not let the bowl become hot. Ça se rattrape.
3. 3

   Whip the whites

   Wash and dry the beaters thoroughly if you used them for the yolks. In a spotless bowl, beat the egg whites at medium speed until foamy, then at medium-high speed until they hold very stiff, glossy peaks. The peak should stand straight when the beater is lifted, but the whites must still look smooth. Stop before they turn dry or cottony, because brittle foam breaks into lumps instead of folding.

4. 4

   Cut and raise

   Stir one third of the whites into the vanilla yolk base with deliberate strokes. This first addition is allowed to lose some air because its work is to loosen the yolks. Add the remaining whites in two batches, cutting the spatula down through the center, sweeping across the bottom, and raising the mixture over itself while turning the bowl. Stop when only a few fine white streaks remain.

   If the batter begins losing volume, stop folding rather than chasing perfect smoothness. A few white wisps disappear in the oven; continued mixing will not restore the air. Mound it promptly and bake. It may rise a little less, but it will remain tender. Ça se rattrape.
5. 5

   Shape and pipe

   Spoon about 3 tablespoons (45 ml) of batter into a small piping bag fitted with a plain tip. Turn the rest onto the prepared platter and shape it into a high oval mound about 9 inches (23 cm) long. Smooth the sides lightly with a palette knife, working upward rather than pressing down. Pipe one simple looping crest along the top. Elaborate ornament is unnecessary, but reserving and piping a little batter preserves the source's method.

6. 6

   Bake and glaze

   Bake immediately without opening the oven for 10 minutes. When the omelette has risen, its edges are set, and its surface is beginning to turn gold, open the door briefly and sift the icing sugar evenly over the top. Return it to the oven for 2 to 4 minutes, until the sugar melts into a brilliant coat and the center is softly set rather than liquid. If the glaze remains pale, give it one additional minute in the oven. Do not use the broiler; fierce heat scorches the sugar before the center settles.

7. 7

   Serve without waiting

   Carry the omelette to the table on its baking platter the moment it leaves the oven. Divide it with a broad serving spoon, cutting through the glazed crest and lifting generous portions onto warm dessert plates. It will settle as it waits, because every soufflé does, so let the guests wait for the omelette rather than the reverse. À table!

Chef Tips

• •Separate the eggs while they are cold, when the yolks are less likely to break, then let the whites stand for about 20 minutes before whipping. A trace of yolk or butter in the bowl weakens the foam, so keep the equipment impeccably clean.
• •Use superfine sugar if you can. It dissolves into the yolks more readily than coarse crystals and preserves the source's generous ratio. Do not reduce it here; this is a sweet entremets, not a breakfast omelet.
• •Pure vanilla extract provides a consistent home measure of vanilla and disperses cleanly through the yolk base. Add it before the whites. Once the foam enters, the flavor is settled.
• •A demi-sec Champagne makes a fine celebration pairing. Its acidity keeps pace with the sugar, while the softer fruit sits comfortably beside the vanilla.

Advance Preparation

• •The eggs may be separated up to 4 hours ahead and refrigerated in separate covered bowls. Bring the whites out about 20 minutes before whipping.
• •The platter may be buttered and sugared up to 1 hour before baking and held at cool room temperature. Measure the remaining ingredients and prepare the piping bag at the same time.
• •The finished batter cannot wait. Once the whites have been folded into the yolks, shape and bake it immediately; holding allows the foam to drain and the omelette to lose its rise.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)