Baked Omelet
Directions
- 1Grease your baking dish (ramekin) with butter all the way up the sides, as the egg foam will puff up.
- 2Grease your baking dish (ramekin) with butter all the way up the sides, as the egg foam will puff up.
- 3Grease your baking dish (ramekin) with butter all the way up the sides, as the egg foam will puff up.
- 4Carefully crack and separate one egg, putting the white into a bowl suitable for beating and the yolk into a saucer or small dish.
- 5Carefully crack and separate one egg, putting the white into a bowl suitable for beating and the yolk into a saucer or small dish.
- 6Carefully crack and separate one egg, putting the white into a bowl suitable for beating and the yolk into a saucer or small dish.
- 7Add a shake of cream of tartar to the egg white.
- 8Add a shake of cream of tartar to the egg white.
- 9Add a shake of cream of tartar to the egg white.
- 10Beat the egg white until it forms stiff peaks, where it holds its shape when the whisk is pulled out.
- 11Beat the egg white until it forms stiff peaks, where it holds its shape when the whisk is pulled out.
- 12Beat the egg white until it forms stiff peaks, where it holds its shape when the whisk is pulled out.
- 13Season the beaten egg white with a pinch of salt and pepper; be gentle with the salt due to the small quantity of egg and if using salted butter.
- 14Season the beaten egg white with a pinch of salt and pepper; be gentle with the salt due to the small quantity of egg and if using salted butter.
- 15Season the beaten egg white with a pinch of salt and pepper; be gentle with the salt due to the small quantity of egg and if using salted butter.
- 16Transfer the beaten egg white into the greased ramekin, making a hollow nest in the center.
- 17Transfer the beaten egg white into the greased ramekin, making a hollow nest in the center.
- 18Transfer the beaten egg white into the greased ramekin, making a hollow nest in the center.
- 19Place a small piece of butter in the center of the hollowed egg white.
- 20Place a small piece of butter in the center of the hollowed egg white.
- 21Place a small piece of butter in the center of the hollowed egg white.
- 22Carefully slide the egg yolk from the saucer into the center of the egg white nest.
- 23Carefully slide the egg yolk from the saucer into the center of the egg white nest.
- 24Carefully slide the egg yolk from the saucer into the center of the egg white nest.
- 25Season the yolk with pepper and a few sprigs of fresh thyme.
- 26Season the yolk with pepper and a few sprigs of fresh thyme.
- 27Season the yolk with pepper and a few sprigs of fresh thyme.
- 28Bake the omelet in a preheated oven at 350°F (180°C) until the white begins to brown and the yolk jiggles but is not fully set, which should take about 8 minutes.
- 29Bake the omelet in a preheated oven at 350°F (180°C) until the white begins to brown and the yolk jiggles but is not fully set, which should take about 8 minutes.
- 30Bake the omelet in a preheated oven at 350°F (180°C) until the white begins to brown and the yolk jiggles but is not fully set, which should take about 8 minutes.
Ingredients
- 1 egg
- 1 egg
- 1 egg
- shake cream of tartar
- shake cream of tartar
- shake cream of tartar
- pinch salt
- pinch salt
- pinch salt
- pepper
- pepper
- pepper
- butter
- butter
- butter
- sprigs thyme
- sprigs thyme
- sprigs thyme
Equipment
ovenramekinbowlwhiskspoon
Tips
- For best results, prepare your baking vessel and preheat the oven before separating the egg. A wider ramekin is easier to eat from without spilling. Use cream of tartar to make the egg foam fluffier and less likely to collapse. Go easy on the salt as it is just one egg and butter is also salted. For a runny yolk, do not let the yolk set, it should jiggle when the dish is nudged. To eat, break off a piece of the meringue-like white and drag it through the runny yolk sauce, similar to dipping toast in egg yolk.
- This dish is a great option for those on a low-carb diet.