Wednesday, 19 May 2010

Kaiserschmarrn - Emperor's omlette

Makes 2

5 eggs
5 level tbsp plain flour
2 tsp sugar
2 big handfuls sultanas
dark rum – enough to cover the sultanas
4 tbsp unsalted butter
1 tbsp icing sugar
pinch of salt

Soak the sultanas in the rum overnight.

Using a hand mixer beat the whites until not too stiff. In a separate bowl beat the egg yolks with sugar until pale, add flour and mix well. Add the sultanas together with rum (if there is any remaining) to the egg yolks and mix gently.

Next gently fold the egg whites into a mixture and make sure you not overwork it, because it should be light and fluffy.

Melt the butter in a pan then pour the egg mixture into the pan and fry it like an omelette over a low heat. After few minutes check with a spatula if the bottom is golden; if so, turn it upside down and fry on the other side for another minute.

Using a spatula tear the omelette into a pieces and fry until any remaining raw egg is gone.

Serve on the plate sprinkled with some icing sugar.

It also tastes good with fresh seasonal fruits or any fruit preserve.

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