# Baked Omelet

This World War 1-era baked omelet recipe offers a delightful change from everyday eggs, creating an attractive and fluffy dish with a runny yolk.

- Servings: 1 servings
- Total time: 8 min
- Cuisine: American
- Category: Breakfast
- Language: en

## Ingredients

- 1 egg
- shake cream of tartar
- pinch salt
- pepper
- butter
- sprigs thyme

## Instructions

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

## Equipment

- oven
- ramekin
- bowl
- whisk
- spoon

## 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.

## Source

- Original video: https://youtu.be/Z9TKCs6ud5U?si=OBnkWb-eC4C2eC4B
- Recipe page: https://www.cliprecipe.com/recipe/9f239ff5-6a51-4ac5-8b99-545b88fce86c
- Extracted: 2025-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt