Much simpler than a classic soufflé.
claims the soufflé omelette was invented by its original proprietor, Annette Poulard, in 1888. Or, at least, it claims she invented the specific omelette soufflé recipe served there . That would put it about a century after
Common sense is almost definitely in favor of the soufflé omelette coming first, simply because it's the simplest explanation. Whereas the soufflé we know today involves incorporating eggs into a base like béchamel or pastry cream, the soufflé omelette is, at its most basic, just eggs.traditional French omelette
The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry. If you have some eggs and a few extra minutes to beat the whites, you can do it.
The steps are as follows: First, beat the yolk with a generous pinch of salt. Adding the salt early is important because you don't want to deflate the mixture later while trying to evenly distribute it into the beaten whites. You want to add a little more salt than it might seem like the yolks need, since you'll want enough to also season the whites.Next, beat the whites to stiff peaks, which means they won't slump over when lifted with a.
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