With just three ingredients you can do a lot in the kitchen. Egg, sugar and butter is all that is needed to prepare this dessert so simple and delicious. It is a sweet tortilla in which the yolk and white are processed separately but end up coming together when cooked. The result is a kind of meringue in a pan or a sweet soufflé omelette. On social networks it is known as a Japanese omelette, although its origin is uncertain, but its sponginess is reminiscent of other Japanese sweets.
First We separate the yolks from the whites and place them in two clean and dry containers. Add a pinch of salt to the yolks and lightly beat them with a fork. No need to foam, just mix. Next, we add half a teaspoon of sugar and stir again.
Beat the egg whites until stiff and, as we have done before, add a pinch of salt. We beat with the help of some electric rods and, when grooves begin to form, we incorporate the rest of the sugar. We continue beating until they are very firm and, when turning the container, they remain attached to its base.
Smear a 10 cm frying pan well with butter on the base and sides. Then we pour the yolks inside. We put the pan on the fire and cook for a couple of minutes over medium heat. When the surface of the yolks begins to dry, we add the whites mounted until stiff.
We distribute them well throughout the pan with great care, smoothing the surface and going over the edges. Cover the pan and cook the whole for about four or five minutes over low heat. After this time, the meringue will be well cooked and we can transfer the tortilla to a plate. We slide it carefully so that it does not turn around. Let it rest for a couple of minutes before cutting it in half.
Next, we “shave” the surface so that it is flat, since we are going to place one half on top of the other so that it will fit well. We do it very carefully, using a spatula and using our hands if necessary. Now all that remains is to serve, either as is or with a splash of syrup, caramel, honey or whatever we like best.
It is a very easy recipe to adapt to the number of diners. just have to use a bigger frying pan and more quantity of egg. In this case, with only two eggs we have obtained a four-serving soufflé omelette.
Forged aluminum frying pan El Corte Inglés
Note: some of the links in this article are affiliated and may bring benefit to Trendencias.
Photos | Direct to the palate
In Jared | 18 recipes for healthy cakes and desserts to include in your diet without fear
In Jared | 20 Italian pasta recipes with which you will never get bored