Directions
- 1Grease your baking dish (ramekin) with butter all the way up the sides, as the egg foam will puff up.
- 2Carefully crack and separate one egg, putting the white into a bowl suitable for beating and the yolk into a saucer or small dish.
- 3Add a shake of cream of tartar to the egg white.
- 4Beat the egg white until it forms stiff peaks, where it holds its shape when the whisk is pulled out.
- 5Season 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.
- 6Transfer the beaten egg white into the greased ramekin, making a hollow nest in the center.
- 7Place a small piece of butter in the center of the hollowed egg white.
- 8Carefully slide the egg yolk from the saucer into the center of the egg white nest.
- 9Season the yolk with pepper and a few sprigs of fresh thyme.
- 10Bake 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
- shake cream of tartar
- pinch salt
- pepper
- butter
- 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.
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