Soufflé omelette

Ingredients

• 50 gSugar
• 68 gEgg yolk
• 132 gEgg white
• 1 gLemon zest
• 10 gButter

Instructions

1. 1

   Preparation

   • Preheat the oven to moderate heat (about 180 °C / 356 °F, top and bottom heat).
   • Generously butter a shallow ovenproof dish or plate.
   • Prepare the grated zest of half a lemon.
2. 2

   Make the base cream

   • Combine sugar and egg yolks in a bowl.
   • Whisk vigorously for about 8–10 minutes until very creamy and pale.
   • Stir in the grated lemon zest.
3. 3

   Whip egg whites and fold in

   • Whip the egg whites until very stiff.
   • Fold one third of the whites into the yolk mixture to lighten it, then gently fold in the rest to keep the mixture airy.
4. 4

   Bake and serve

   • Transfer the mixture to the buttered dish and immediately place in the preheated oven.
   • Bake at 180 °C for up to 15 minutes until the surface is golden and the omelette has risen.
   • Remove and serve immediately (soufflés deflate quickly).