Soufflé Omelette with 3 Cheeses and Chives {50 Women in Food: #35 Delia Smith}
Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.
Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Joanne at Eats Well With Others, Taryn at Have Kitchen Will Feed, Susan at The Spice Garden, Claudia at A Seasonal Cook In Turkey, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, Katie at Making Michael Poland Proud, Sue at The View From Great Island, Barbara at Moveable Feasts, Nancy at Picadillo, Mireya at My Healthy Eating Habits, Veronica at My Catholic Kitchen, Annie at Lovely Things, Claudia at Journey of an Italian Cook, Alyce at More Time at the Table, and Amrita at Beetle’s Kitchen Escapades for their tributes to these 50 women.
Delia Smith has a beautiful website at Delia Online. What I love most are the quick links on the first page which include: menus, under 30 minutes, special diets, cooking for one and freezing. So who is Delia Smith? Delia has sold 21 million copies of her books in total. Her biggest selling book Delia Smith’s The Winter Collection(1995) sold 2 million copies in hardback and remains the biggest selling non-fiction title of all time. The website alone had tons of recipes to chose from, of which I decided on A Soufflé Omelette with Three Cheeses and Chives. This recipe can also be found in Delia’s How to Cook: Book One.
This omelette was so fluffy and insanely delicate. The first bite was a surprise, but after that it was a delicious change from the normal. The texture was like biting into a sponge, and then something makes you keep eating. Amazing what some egg whites and a little air will do. It definitely got me to want think outside the box more with how I prepare eggs. Step away from the scramble.
Kitchen Notes:
- Note, that like any other soufflé, this should be served immediately. The eggs slowly deflate the longer they sit out.
- The recipe calls for 3 ounces of cheese, but I used only about 1 ounce total. I thought 3 ounces would be a lot for only 3 eggs.
- I attempted to use egg beaters in place of yolks for one of my trials, but I wouldn’t recommend it. The taste was the same, but the “soufflé” effect was lost.
Ingredients
- 3 large eggs
- 1 oz (25 g) mature Cheddar, finely grated
- 1 oz (25 g)
- 1 oz (25 g) Gruyère, finely grated
- 1 heaped tablespoon finely snipped chives
- ½ oz (10 g) butter
- salt and freshly milled black pepper
Directions
- First separate the eggs – yolks into a small bowl and whites into a large bowl. Beat the egg yolks with a fork, seasoning well with salt and pepper.
- Next put the pan on to a low heat to warm through. Whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. Next add the butter to the pan and turn the heat up. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the Cheddar, half the Parmesan and the chives at the same time. Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out.
- Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated Gruyère all over the surface and put the omelette under the broiler, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden. Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate. Scatter the rest of the Parmesan all over and serve immediately.
In the Spotlight: Delia Smith
Delia Smith CBE (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a no-nonsense style. She is the UK’s best-selling cookery author, with more than 21 million copies sold. From 1993 to 1998 Smith worked as a behind-the-scenes consultant for Sainsbury’s. In May 1993 she and her husband launched New Crane Publishing, which produces the Sainsbury’s Magazine and produced Smith’s most recent books for BBC Worldwide. Smith was Consultant Director and contributed her own recipes. Although Delia and Michael sold New Crane Publishing in 2005, Smith continues to be a Consultant for Seven Publishing who now publish the magazine. In March 2001 Smith launched her website, Delia Online She uses the site to communicate directly with her fans, and offers a growing archive of her recipes. There is also a forum where contributors share recipes, offer advice about cookery skills and where to buy products. The website also contains information about Smith’s latest ventures.
This is a gorgeous dish, so simple and elegant, just what I’m in the mood for. I could just grab that bite off that fork in the close-up! Your photos are getting sooooo tempting!
That is SO beautiful. That close-up totally rocks – I can almost feel the texture in my mouth. I WILL be making this soon. Amazing.
Now that is the fluffiest omelette I have ever seen. Looks so light!
I concur – that’s one fluffy, gorgeous omelette. I’d be temped to go with the 3 ounces of cheese – just because I am part mouse.
That picture makes me feel so hungry. Maybe I’ll just go and whip up some eggs.
Oh my gosh! That looks so good. You folded it just perfect. I find that to be the hardest part while making these. Thanks for sharing with us.
This is so much easier than making a souffle, love omelette and this one is so flavorful.
Yes Norma, so easy! It literally took about 10 minutes.
I loved the easy classification of the recipes on her website, too! Made picking a dish such a breeze
I almost picked this one but I finally chose a pasta dish in the end. I would totally add the 3 ounces of cheese because I can eat all the cheese in the world…once in a while huh 
I love cheese too, but I chickened out because I am eating “healthier”. Maybe I’ll give it a go next time!
Loving the soufflé effect of the eggs. I have been following Delia since I first learned to cook as a teenager.
Really, since you were a teenager? That is great, I only just now heard of her so I will definitely be looking more into her work.
THAT is one amazing omelette! Your photos make it all the more appealing! Great light and color! Kudos to you for a terrific write-up and presentation of a classic – make that two classics – Delia AND the basic omelette!
Such kind words Susan, thank you sooo much!
What a pretty dish. I love the way you’ve described the texture. I, of course, now have to try this for my gang. It is a lovely recipe. Thanks for sharing it with us. Blessings…Mary
Thanks for having us along Mary!
I am definitely making this very soon…it looks incredible. So fluffy and elegant! I do omelets all the time but I’ve never made a souffle omelette.
This looks so wonderfully yummy! Beautiful photos of the souffle omelette and cute placemat too.
Thanks it’s Williams-Sonoma!
Puffy and light…just like a souffle should be. Great job, Miranda. And a really nice write-up too!
Your omelet looks like no other…it does look like a souffle. That photo with a bite…makes me want to make one right now! I must admit I did not know about Delia before this week and love all her simple, but delicious recipes.
I did not know of her either (shame on me!) but her recipes are so simple and friendly, there are so many I’ve seen that everyone else tried that came out so lovely.