Imperial omelette
The egg is in perfect shape. But we value it more for the content. The culinary uses of eggs are varied and extensive.
Ingredients
- 200 g raisins
- 20 ml rum or cognac
- 50 g flour
- salt
- 100 g sugar
- 4 eggs
- 25 ml cold milk
- 60 g butter
- powdered sugar
Cooking
Step 1
Rinse raisins with hot water, dry on a towel and sprinkle with rum.
Step 2
Sift flour and salt, add 3 tbsp. l. sugar and dilute with yolk and milk until a thick slurry is obtained.
Step 3
Whip the egg whites and the remaining sugar into a stiff foam, mix into the dough. Melt the butter in a frying pan, pour the dough into it and add the raisins.
Step 4
Bake the omelette with a crispy bottom crust, carefully flip over and brown the other side.
Step 5
Divide the omelet into portions and hold in the pan for another 2 minutes. Transfer to a serving platter and sprinkle the top with powdered sugar.