Mile High Omelette Souffle Recipes

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

Steps:

• Preheat the broiler to high.
• Warm up the steak and spinach in a saute pan or in the microwave. Place all ingredients, except butter, leftovers and cheese in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup).
• Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).
• When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns.
• Remove from heat, add warmed leftover filling and the cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.

Steps:

• Mix the peach and jam in a small bowl, set aside.
• In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
• In another bowl, beat egg whites until stiff.
• Pour egg yolks over it, fold gently.
• Heat a non-stick 7" skillet, spray with non-stick cooking spray; pour eggs into it.
• Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
• Fill with the peach mixture and fold, sprinkle with icing sugar.

Steps:

• Heat large electric frying pan to 300°F Fry mushrooms in butter.
• Meanwhile separate eggs whites and yolks into 2 different bowls. Beat egg whites until stiff. Set aside.
• Beat egg yolks, salt, pepper, flour, baking powder and milk.
• Fold in egg whites into yolk mixture. Gently pour over mushrooms. Seal tightly with lid and DO NOT lift lid. Cook for 10 to 15 minutes. Sprinkle grated cheese over omelette. Close lid and cook for 5 more minutes.
• Cut into squares and serve with toast.

Steps:

• In a large saucepan or cooking pot, add water and bring to boil.
• Add black peppercorns, celery, and bay leaves.
• Reduce heat and simmer for 10 minutes.
• Add chicken livers and cook gently for another 10 minutes.
• Drain, remove livers and set aside.
• In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
• Transfer onion/garlic to a food processor.
• Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
• Process until smooth.
• Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
• Stir in remaining 1 teaspoon of green peppercorns.
• Mold into small ramekins and refrigerate.
• Unmold before serving.
• Serve with toast points or crackers of your choice.

Steps:

• Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
• Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
• Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
• Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.

Steps:

• Line bottom of 13 x 9 inch metal cake pan with parchment or waxed paper; grease paper and sides of pan.
• Set aside.
• In bowl, whisk together eggs, milk and salt, pour into prepared pan.
• Bake in 400f degree oven for 10 minutes or until centre is firm when touched.
• Meanwhile, in nonstick frypan, heat oil over medium high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated.
• Stir in onions.
• Invert egg onto work surface; peel off paper.
• Sprinkle with half of the cheese; spread mushroom mixture over top.
• Starting at narrow end, roll up jello roll style.
• Return omelette roll to cake pan; sprinkle with remaining cheese.
• Broil for 3 to 5 minutes or until cheese is bubbly.
• Slice crosswise to serve.