Instructions
Separate the eggs
Carefully separate yolks from whites into two bowls.
Whip the whites
Beat the whites with a pinch of salt until soft peaks form (light and fluffy, not stiff like meringue).
Whisk the yolks
In another bowl, whisk the yolks with pepper (and cream if using) until smooth.
Fold together
Gently fold yolks into the whipped whites with a spatula, keeping the mixture as airy as possible.
Cook
Melt the butter in a large ovenproof skillet (copper if possible).
Pour in the egg mixture and cook gently for 3–4 minutes without stirring.
Transfer the skillet to a preheated oven (180°C / 350°F) and bake for 5–7 minutes until puffed and lightly golden.
Serve
Slide onto a plate, fold in half like a classic omelette, and serve immediately while it’s still soufflé-like.
Traditional tip
At Mont-Saint-Michel, Mère Poulard beat the eggs vigorously in large copper bowls with a giant whisk, then cooked the omelette over a wood fire. The secret lies in incorporating as much air as possible and gentle, quick cooking, which give this omelette its legendary cloud-like texture.
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