Jam Souffle Omelette
|Dried egg powder||45 Milliliter|
|Caster sugar||25 Gram|
|Vanilla essence||2 1⁄2 Milliliter|
|Dried egg white||30 Milliliter|
|Jam||30 Milliliter, warmed|
1. Blend the dried egg and water to a smooth cream. Stir in the sugar and vanilla essence.
2. Blend the egg white and 30 ml/2 tbls of the water until smooth. Stir in the remaining water and whisk until stiff. Fold in the egg mixture, lightly but thoroughly.
3. Prepare a hot grill. Heat the butter in a large frying pan. When hot, pour in the egg mixture and cook for about 3 minutes, until golden underneath. Place the pan under the grill and cook until the omelette is risen and golden brown on top. Quickly spread the jam over the omelette. Slide on to a warm serving plate, folding the omelette in half. Sprinkle the top with a little extra sugar, if liked, and serve at once.