David's Recipe for Omelette à la Mode

Based on a recipe by La Varenne which called for currants, not chopped orange. But I didn't have any currants.

Breakfast, Dessert, Snack, French-Brooklynese

 
  • 12 beaten eggs
  • 1/3 cup water
  • 2 soup spoons sugar for the sirup
  • Zest of 1 medium orange
  • Flesh of 1 medium orange, chopped
  • 1/3 cup bland oil
  • 3 soup spoons rosewater
  • 3 additional soup spoons sugar
  1. Put the water, 2 soup spoons water, and the zest in a small pan. Bring to a boil and allow to boil for 3 minutes. Allow to cool to lukewarm.
  2. Saute the chopped orange flesh for 5 minutes. Allow to cool to lukewarm.
  3. Beat the sirup with its zest and the chopped orange into the eggs.
  4. Saute the eggs as you would do for any sauteed omelette not based on beaten whites, i.e., for any "French" omelette. Turn off the heat.
  5. Scatter the rosewater and the additional sugar over the omelette, cut into individual servings, and serve.



 
  
Home		      
E-mail me