Mont-Saint-Michel soufflé omelette
A fluffy omelette, almost like foam, whisked for a long time and cooked over the fire in a copper pan. It was made for the pilgrims who arrived at the mount with the tide.
Ingredients
- 4 eggs
- 40 g butter
- 1 tablespoon cream
- Salt
How to make it at home
- Separate the whites from the yolks.
- Whisk the whites to stiff peaks and beat the yolks with the cream and salt.
- Fold the yolks gently into the whites.
- Melt the butter in a pan over a medium heat and pour in the mixture. Cook for about 4 minutes without touching it, until the base is golden.
- Fold it in half and serve straight away.
The trick: On the mount it’s whisked to the beat of a drum: what matters is getting lots of air in.