A hot dessert of separated eggs — the yolks beaten with sugar and flavouring, the whites beaten to stiff peak and folded in — cooked briefly in an oven-proof pan until the base has set and the top is still soft, then folded in half and served immediately. The soufflé omelette is the fastest of all classical hot desserts — 5 minutes from beginning to service — and shares with the soufflé the same textural lightness from the egg white foam, but achieves it without moulds and without the 15-minute baking time.
- 3 eggs per person, separated. - Yolks beaten with 30g sugar until pale and ribbon-stage. - Whites beaten with a pinch of salt to stiff, glossy peak. - Whites folded into yolks in two additions. - Melt butter in an oven-safe pan over medium heat. Pour in the egg mixture. Smooth the surface. - Cook on the stovetop for 1 minute until base begins to set. - Finish in a very hot oven (220°C) for 2–3 minutes — until the top is just barely set. - Fold in half in the pan and slide onto a warm plate. Serve immediately. Decisive moment: The fold-and-service moment — the soufflé omelette is at its peak for approximately 90 seconds after folding. After this: the foam begins to collapse and the interior sets further. The word 'immediately' in the instructions is not rhetorical. The dessert must be on the plate before the waiter reaches the table.
Jacques Pépin's Complete Techniques