Posted by https://www.eatlivetravelwrite.com/2013/08/my-berlin-kitchen-a-giveaway/
© 2013 eat. live. travel. write.. All rights reserved.
It may seem odd to pair eggs with jam, but the combination of sweet-tart fruit with the moussey fluff of the omelette is delicious. It makes for a comforting snack for a small child or a light breakfast for a sweet- toothed adult. The best jams to use are ones with a tart bite: I’m partial to black or red currant. And don’t skip the powdered sugar on top. The little explosions of sugar on the tongue are what make this omelette special.
- 1 large egg
- 1 tablespoon milk
- Small pinch of salt
- 1 tablespoon unsalted butter
- 1 to 2 tablespoons black or red currant jam
- 1⁄2 tablespoon powdered sugar, for garnish
- Separate the egg white from the egg yolk. Beat the egg yolk with the milk in a small bowl until well combined. Beat the egg white with a pinch of salt in a spotlessly clean bowl until it just holds soft peaks. Fold the beaten egg white into the egg yolk mixture.
- Melt the butter in a small nonstick skillet over medium heat. Pour the egg mixture into the pan and let cook for 3 minutes, until the edges have set, making sure the heat of the stove is not so high that the omelette browns or burns. Shaking the pan gently, flip the omelette and cook the other side for an additional 3 minutes. This takes some practice, but there’s no shame in using a plate over the pan to invert the omelette instead of flipping it.
- When the omelette is set and cooked through, slide it onto a plate. Dab the jam along the center of the omelette and then roll up the omelette— using a plastic spatula should help.
- Shake the powdered sugar through a sifter over the omelette and serve immediately.