Souffled Eggs

The New York Times recently had an article about souffled omelette's/eggs and I had wanted to give it a try. I could not find the article, but I sort of remembered how it was to be done so gave it a shot. You can vary the topping depending on what you have. I used onions and tomatoes, but next time will try with mushrooms and cheese as well.

I only used 3 eggs, but was able to fill a whole pie dish. The eggs were soft and puffy like little clouds that would melt in your mouth. I don't think I could go back to a regular omelette after this!

Ingredients:

3 eggs separated
2 tablespoons milk
1/2 onion chopped fine
1/2 tomato chopped fine
1 teaspoon vinegar
2 teaspoons jalapeno finely chopped (optional)
Handful of parsley finely chopped.
1 tablespoon olive oil, plus some for greasing pie dish
Salt and freshly crushed pepper to taste.

Method:

Grease pie dish and pre heat oven to 350 degrees. For the topping, saute onions, tomatoes and jalapeno in Olive oil and season with salt and pepper and set aside. Beat egg yolks and milk, season with salt and pepper and set aside. Next using a hand mixer, whisk egg whites till frothy, then add vinegar and beat eggs till soft peaks form. Fold egg whites into yolks but do not over mix. Pour mixture into pie dish and bake for about 5 to 7 minutes or till the top is very slightly browned and firm. Garnish with parsley and serve immediately.

Note: I was not patient enough and when I took it out, the bottom was still runny so I poured the runny part into the onion and tomato mixture to cook and then poured that on the eggs. The eggs still turned out nice and fluffy.