Omelet Mousseline
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs, whites and yolks separated
- 1tablespoon heavy cream
- Large pinch fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1tablespoon unsalted butter
Nutritional analysis per serving (1 servings)
368 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using an electric mixer, beat egg whites until stiff peaks form. Meanwhile, in a large bowl, beat yolks with heavy cream, salt and pepper. Fold ¼ of stiff egg whites into yolks. Gently fold in remaining whites in two increments.
- Step 2
Place an 8- to 9-inch skillet (preferably nonstick, or, if not nonstick, then well-seasoned carbon-steel) over high heat. Melt butter until bubbling subsides.
- Step 3
Pour in egg mixture, and reduce heat to medium. Using a spatula, spread egg mixture to cover entire skillet and cook until set on the bottom. This takes only a few seconds. Use a spatula to fold egg over itself in thirds. Tilt skillet and a serving plate together, and flip omelet onto plate.
Private Notes
Comments
I've been making omelets using a blender for 50 years. I love the fluffiness. Lot less trouble than whipping whites first.
This technique makes a fine dessert (souffléed omelette) with the addition of a little sugar and lemon zest, for example, and served with a fresh berry coulis and a dusting of powdered sugar
Made these using Greek yogurt instead of heavy cream. Came out just as well!
It was good, but perhaps a little fluffy for mushrooms. Treat it like an emperor’s omelette. Make the pan med. hot, but turn down to cook. With a plate over the 10in skillet to cook the top.
This was my first experience with this type of omelette… I put goat cheese in mine and topped w strawberry sauce and fresh thyme. The only thing is that it seemed kind of dry to me. Do you think I cooked it too long? It was hard to know when it was done?! This was very fun to try.
I've followed the rules, separating the eggs, and have the best luck using a larger skillet (10") for 3-egg omelettes. Always a lovely result. However, the Camelia Grill, a storied institution here in New Orleans, has used a blender for their omelettes for nearly 80 years with nearly identical results. I often do too. Theirs always tastes a bit better than any from my kitchen. Perhaps their grill is better seasoned than my skillet. The heavy cream is essential.
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