Home › Egg Recipes › Souffle Omelet

Souffle Omelet

6 eggs I tablespoonful cornstarch 3 heaping tablespoonfuls (3 1/2 teaspoonful rose extract ozs.) sugar Some raspberry preserves Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design.

Bake in a moderately hot oven for twenty-five minutes.

Place the dish on a folded napkin and send to table at once. 6 eggs