How to make omelette à la neige — The Victorian Way

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Separate the eggs into yolks and whites.

Add a pinch of salt, lemon zest, and pounded biscuits to the egg yolks.

Whisk the egg whites to soft peaks.

Fold the egg whites into the yolk mixture.

Melt plenty of butter in a pan to prevent sticking.

Cook the mixture in the pan until it starts to set, similar to scrambled eggs.

Turn the omelette out onto a hot plate and sprinkle with sugar.

Use a salamander to brown the top of the omelette.

Decorate with additional whipped egg whites on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens