How to make an omelette soufflé

An omelette soufflé is a light, airy omelet made by whipping egg whites to stiff peaks and folding them into yolks, creating a fluffy, cloud-like texture. Give it a go!

Omelette (1 Portion)

3 x Burford brown eggs (Clarence Court)
Salt+pepper
10g Butter

1.  Separate your egg whites from yolks and place in separate bowls. Add the seasoning to the yolks and whisk the whites until light and fluffy.

2. Add 1/3 of the whites to the yolks to lighten the mix and then fold in the remaining 2/3s.

3. In a medium-heat non-stick pan add your butter and leave until lightly foaming. Add your eggs and leave to set with the lid on for a few minutes.

4. Then fold and repeat on the other side.

5. Flip on to a plate and brush the hot omelette with cold butter.