The size of the pan is important: if it is too small the omelette will be too thick to fold; if it is too large the omelette will be disappointingly thin.
If stirred, the omelette will lose its light, fluffy texture.
makes 2, to serve 4
2 tablespoons caster sugar
few drops of vanilla flavouring
40 g (1 1/2 oz) butter
6 - 8 tablespoons jam, warmed
4 tablespoons icing sugar, to dredge
1. Make the first omelette: separate 3 of the eggs, placing the whites in a clean, dry bowl. Whisk the egg whites until standing in soft peaks. In a separate bowl, whisk the egg yolks with half the sugar and 1 - 2 drops vanilla.
2. Heat the grill to high.
3. Melt half the butter in an omelette or frying-pan with a base diameter of 20 cm/8 inches. Meanwhile, quickly fold the beaten egg yolks into the egg whites with a large metal spoon.
4. As soon as the butter is foaming, pour in the egg mixture and turn down the heat to low. Cook the omelette, without stirring, for
2 - 3 minutes, until the underside is set and golden. Then place the pan under the grill for 2 - 3 minutes, until the top of the omelette is golden brown.
5. Spread half the warmed jam over one-half of the omelette. Using a large palette knife or fish slice, fold
the omelette in half to enclose jam.
6. Slide the omelette on to a warmed dish and sift half the icing sugar over the top. Cut across in half and serve at once.
7. Use the remaining ingredients to make the second omelette in the same way.
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