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Le Chaudron recipe
Omelette soufflee aux herbes
Fluffy soufflé omelet with fresh herbs
⏱ 15 minServes 2Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
8very fresh whole eggs
100 ml (½ cup)thick crème fraîche
60 g (2 oz)unsalted butter
60 g (2 oz)grated Gruyère
1bunch of chives
1bunch of fresh tarragon
1bunch of flat-leaf parsley
1bunch of fresh chervil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 very fresh whole eggs
- 100 ml (½ cup) thick crème fraîche
- 60 g (2 oz) unsalted butter
- 60 g (2 oz) grated Gruyère
- 1 bunch of chives
- 1 bunch of fresh tarragon
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh chervil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 8 very fresh eggs out of the fridge 30 minutes ahead — room-temperature whites whip up higher.
- Preheat the broiler to 200 °C (400 °F). Very finely chop all the herbs (chives, tarragon, parsley, chervil), tender stems included. Keep a little to garnish.
- Separate the eggs carefully — not a trace of yolk in the whites, or they won’t whip.
- In the large bowl, whip the 8 whites to stiff peaks with an electric whisk and a pinch of salt.
- In the other bowl, whisk the 8 yolks with the thick crème fraîche, salt, pepper and most of the herbs.
- Whisk a third of the whites into the yolks to loosen them, then very gently fold in the rest with a silicone spatula.
- Melt the 60 g (2 oz) of unsalted butter in the large ovenproof nonstick skillet over medium heat until foamy. Pour in the egg mixture, spread it evenly and cook over low heat for 4 minutes to set the bottom.
- Sprinkle with the grated Gruyère and broil for 4 minutes until puffed, golden and still slightly runny inside. Slide onto a plate and serve right away with the rest of the herbs.
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