Free Range Egg Recipes


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Omelette Stephanie

Ingredients

Serves: 4

2tbs butter
3 egg yolks (from free range eggs)
3tbs icing sugar
2tbs plain flower
4 egg whites (from free range eggs), stiffly beaten
1 large punnet of raspberries
Prep: 10 mins


Cook: 20 mins


Preparation Method

  • Preheat the oven to 190ºc / 375ºf / gas mark 5
  • Melt the butter in a fireproof dish and turn it to spread the butter evenly around the bottom of the pan
  • Beat the 3 egg yolks with 2 tablespoons of the icing sugar until the mixture is pale and forms ribbons
  • Beat in the double cream and the flour and fold the mixture into the egg whites
  • Transfer the whole lot carefully into the hot buttered dish and cook it in the oven for just over 15 minutes, until it is well risen and lightly browned on the top
  • In the meantime, roll your raspberries in the remaining icing sugar
  • Slide the omelette on to a warm plate, put the raspberries on one half and fold over the other half
  • Sprinkle with icing sugar and serve at once