I saw this recipe on Food & Wine’s website for ‘Soufleed Strawberry Jam Omelets‘ and immediately wanted to make it! The ingredients were so few, preparation so interesting, and the picture so pretty, that I got pretty excited pretty fast! When I find a recipe that I realize I already have all of the ingredients for, it’s like nothing can touch me. I’m happy as a clam, and can’t wait to get home and make it!
- 4 large egg whites
- 1/3 cup superfine sugar, plus more for dusting
- 3 large egg yolks
- 1/4 cup strawberry jam
- Confectioners’ sugar, for dusting
- Preheat the oven to 425°. Position a rack in the upper third of the oven. Generously butter a large rimmed baking sheet and dust generously with superfine sugar. In a large mixing bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, beating well after each addition, until firm peaks form. In a bowl, whisk the egg yolks until pale yellow. Gently fold the egg yolks into the beaten whites.
- With the spatula, use half of the egg mixture to form four 5-by-3-inch ovals on the prepared baking sheet. With the back of a spoon, make a 2-inch-long indentation in the center of each oval and fill with 1 tablespoon of the jam. Cover with the remaining egg mixture to enclose the jam.
- Bake the soufflés for about 10 minutes, until puffed and golden brown but still slightly jiggly in the center. With a metal spatula, gently transfer the omelets to plates. Dust with confectioners’ sugar and serve right away.
Overall, the recipe was fun to make but only ok taste-wise. The consistency of the omelet was very light and airy like a souffle or meringue, however I guess because it was supposed to be an ‘omelet’ it wasn’t sweet like a dessert, making it sort of… odd tasting. Like, a sorta sweet sorta not egg puff. I also think I added a little too large of a jam dollop because that part was just overpoweringly sweet. I think if I make it again, I’ll use a more natural jam with less sugar.