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Bacon & Sriracha Souffle Omelette

The secret to pillow-light eggs is a bit of elbow grease

My favourite type of pancake is the thick and fluffy kind you see in movies, where the kid orders a giant stack of pancakes covered with whipped cream and chocolate sauce. That is, the supposedly American kind.

When I moved over to the UK, and therefore realised that pancakes here are thin and what I would have called ‘crepes’ at home, I decided that I needed an on-call, killer pancake recipe for whenever the craving struck.

By far the best recipe I’ve tried involves folding beaten egg whites into the yolk-based base. It guarantees light, fluffy discs of fried batter (for is that not what a pancake is?) that I’d be proud to serve to any American.

The same technique is employed here for this omelette recipe. The airiness of the whipped egg whites is carried through in the cooked omelette, so bite after bite is pillowy and juicy. The addition of bacon (and sriracha, and fried spring onions ) is not mandatory, but I’d never pass up an opportunity to have bacon (and sriracha, and fried spring onions). Plus, it doesn’t do any harm (to your tastebuds!).

Serves
2, or one hungry person
Ingredients

3 eggs, whites and yolks separated
pinch salt
pinch white pepper
100g lardons (or bacon cut into small pieces)
4 spring onions, sliced (about a tbsp reserved for garnish)
Sriracha, to taste

My favourite type of pancake is the thick and fluffy kind you see in movies, where the kid orders a giant stack of pancakes covered with whipped cream and chocolate sauce. That is, the supposedly American kind.

When I moved over to the UK, and therefore realised that pancakes here are thin and what I would have called ‘crepes’ at home, I decided that I needed an on-call, killer pancake recipe for whenever the craving struck.

By far the best recipe I’ve tried involves folding beaten egg whites into the yolk-based base. It guarantees light, fluffy discs of fried batter (for is that not what a pancake is?) that I’d be proud to serve to any American.

The same technique is employed here for this omelette recipe. The airiness of the whipped egg whites is carried through in the cooked omelette, so bite after bite is pillowy and juicy. The addition of bacon (and sriracha, and fried spring onions ) is not mandatory, but I’d never pass up an opportunity to have bacon (and sriracha, and fried spring onions). Plus, it doesn’t do any harm (to your tastebuds!).

GET THE METHOD →

Beat the egg whites until light and fluffy. Beat the egg yolks with the salt and pepper.
Mix a few tablespoons of beaten egg white into the yolks, then gently fold the mixture into the egg whites. Set aside.
In a dry pan over a medium-high heat, fry the lardons until golden. Add the spring onions (reserve a tablespoon’s worth for later) and lightly fry until glistening.
Turn the heat down to medium-low. Give the eggs a quick mix, before pouring into the frying pan. Let it set for a bit, then drag the edges into the centre and encourage the mixture to fall into the gaps left behind.
When the eggs look about half way to being completely set, fold the disc in half to form an omelette. You can flip it over to seal the rim of egg that has probably squeezed out, if you prefer your omelette more firm than runny. Eat immediately with a sprinkle of spring onions and a squeeze of sriracha.
  • I made these for breakfast this morning. Bought the sriracha last night. Never had more tasty eggs in my life!

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