Whipped Egg White Obsession

You know, I was sort of hoping I would wake up today a cooler version of me.  I even got up early to allow extra time for something funny to happen so I could write a witty story and everyone would think that all my days must be so eventful (how does Angela do it?!?!?).  Well, if the title's any indication, that most definitely did not happen, so I am going to tell you about eggs.  EGGS!  So interesting!! Right?!?!  Right.....?

But this isn't coming out of nowhere.  To be honest, whipped egg whites are one of my favorite things in the world.  There, I said it.  Judge me as you will (but keep reading)!

As a child and teenager I loved to bake, but looking back I realize it's not baking that I really loved, for I really only made one thing over and over--souffle.  Specifically, it was my late grandmother's friend's chocolate souffle (her name is Anna Lu, isn't that cute?). This chocolate souffle was a normal weeknight treat for my family, prepared by yours truly, and there were plenty of times where the five of us (and I think maybe only four actually ate dessert?) would eat two of these souffles in a night!  It is that good.  And simple. Egg whites are fun to beat. It's a party (at least to me!).

So you see, this is where my Whipped Egg White Obsession started.

I still love the chocolate souffle, but as an adult I'm unable to limit my Whipped Egg White Obsession to desserts--I would like them at every meal, please.  So, abandon your sweeter side, and meet the Puffy Omelet:

   

Lovely, no?  Puffy eggs!! All that cheese!  I have to admit, I am making these like crazy.  Almost faster than I can eat them.  Just like any omelet, fillings and toppings know no bounds, so I have oodles of combinations to make before growing tired of these (if that is even possible!). 

Some of the latest concoctions?  The omelet pictured above was filled with riced cauliflower, crumbled hot sausage, and topped with a heavy layer of mozzarella.

The one below is a bit more fancy.  It's filled with crimini mushrooms, shallot, fresh thyme, lots of black pepper, diced and crisped prosciutto, and that white stuff?  Why, that is oozing blue cheese. Heaven. Though a tiny bit too salty (went overboard on the cheese and prosciutto), this was decadent with a glass of wine, even as cold leftovers!

Some ammo to start your own Whipped Egg White Obsession:

Puffy Omelets
Adapted from Gourmet, August 2005

-4 large eggs, separated
-pinch cream of tartar
-Fillings!  Use your imagination.  Clean out your fridge, get fancy with imported cheese and cured meats, or go classic with ham and swiss.
-Seasonings, all options are yours, but almost always salt and pepper (and crushed red pepper, if I have anything to do with it!)

1.  Preheat oven to 350 degrees.
2.  Prepare fillings as necessary.  Cook any raw meat, and saute or roast vegetables.  Keep warm.
3.  Whip egg whites with cream of tartar until very stiff peaks.
4.  In another bowl, whisk egg yolks with seasonings of your choice.
5.  Using a spatula, fold a large scoop of the whipped egg whites into the yolk mixture to lighten it up, then fold in the rest of the whites (being careful to fold and not stir). 
6.  Gently fold in your fillings, reserving cheese to sprinkle on top (recommended! more cheese!).
7.  Pour mixture into a nonstick, oven-proof 8-inch skillet and bake for 15 minutes. (To tell if it's done, give the pan a little shake and the omelet should hold up firmly.  It will start to brown on top a little.)  If you saved cheese to melt on top, add it after the ten minute mark.
8.  Loosen edges around omelet with a knife or spatula, slide onto a plate, and enjoy!

Anna Lu's Chocolate Souffle
from my family's cookbook, c/o my Grandmom

5 egg whites
1 c. sugar
1/2 c cocoa
1/2 t vanilla

1.  Preheat oven to 325 degrees.
2.  Beat egg whites until stiff but not dry. 
3.  Fold in cocoa and sugar which have been sifted together. 
4.  Put in a buttered baking dish.  Set in pan of water and bake for 30 minutes in a 325 degree oven. 

Serve with whipped cream.

And if you've made it this far down the page (and well, even if you haven't), thank you Angela's dear readers!
Ashley from Life Tonic

Comments

[Deutlich]

Omelets are my favorite thing to cook and eat. Truly.

I'm going to need to file those recipes away.

[Jass]

Mmmm going ot have to try and make that chocolate souffle! Thank you!!

How long it has to sit so I don't burn my tongue? ;-)

[katelin]

those look delicious!

[TasterSpoon]

That chocolate one looks like a very virtuous dessert. What did your family do with all the yolks when you were growing up?

I've been obsessed with smoked salmon souffles lately. Your omelettes look way easier - and that blue cheese one looks awesome. This may require me to go buy an oven-safe skillet. Oh wait! I have a cast iron one!

Great pictures. Also: "oozing."

[JP]

The best (and only) souffle I ever had was at the Hotel Hershey and it was heavenly. Thanks for the recipe, I'll have to give it a try.

[Girl, Dislocated]

I've never had any kind of souffle before. I'm going to see if I can pull off one of these recipes, but if I can't, I'm going to have to go pay a visit to the professionals because these look sooooo damn good!

[RisibleGirl]

I'm TOTALLY saving these recipes. It looks delish and I do believe every single souffle I make will have cheese in it.

Cheese......mmmmmmmmmmmmm...