I’m three days into a head cold, so this one’s going to be quickie. If there are spelling mistakes, or incoherencies, I apologize in advance. Trying to write with NeoCitran coursing through your veins feels like being at the steering wheel with one arm.
So I will be economical with my words, and just say this: MAKE THIS OMELETTE. It might just be the best one you’ve ever had. It’s filled with clusters of air bubbles that crackle and melt in your mouth – the kind of food that makes you involuntarily close your eyes between bites. Like women do in yogurt commercials.
Oh and the figs? They will sucker punch you into a euphoric haze. So, yeah, make those too.
Well. It was nice checking in with you – but if you don’t mind, I’m going to go back to drinking lemon tea and watching Timothy Olyphant in a cowboy hat.
Souffléed Omelette with Honeyed Figs (serves 1) – inspired by Luisa Weiss’ My Berlin Kitchen
- 3 eggs divided
- 1 tbsp. cold butter
- Salt and freshly ground pepper
1) Divide eggs, putting whites into a medium bowl and yolks into a small bowl. Season egg yolks to taste with salt and freshly ground pepper, mix together with a fork, and set aside.
2) Beat egg whites with a whisk until soft peaks form. Fold egg whites gently into egg-yolk mixture until combined and set aside.
3) Melt butter in a cast-iron pan on medium heat. When the butter starts to bubble, pour egg mixture into skillet and spread evenly in pan. Cook omelette, gently shaking skillet over heat occasionally, until bottom is golden, 2-3 minutes. Loosen omelette and flip it onto the other side. Cook covered for an additional 2 minutes or until center in just set. Serve straight away.
(Note: another option is to fold the omelette into a half-moon after the first 2 minutes of cooking, then pop it into a 350°F oven to finish. You can also add grated cheese, chives, etc to the beaten egg yolks if you wish.)
For the Honeyed Figs:
- 2- 3 fresh figs
- 1 Tbsp honey
- about 2 Tsbp goat’s cheese
Set the oven to 400°F. Wash and halve the figs. Lay in a roasting pan, cut-side up and drizzle with the honey. Add a dollop of goat’s cheese onto each fig. Place into preheated oven and bake for 6-8 minutes. Set the oven to broil and bake the figs for an additional 30 seconds or until the cheese is bubbling and golden.