Sweet omlet, Meroogal style


  • 2 eggs, yolk of one, whites of two.
  • 1/2 teaspoon caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • icing sugar or sweet syrup, to serve


This recipe comes with a cautionary note: omlets must be made just before serving, 'the lighter they are the quicker they fall'. The omlet will puff up as it cooks, but will deflate as it cools, so pay heed to the authors advice!


Preheat grill.
Separate yolks from whites. Mix the yolk from one egg with the sugar until light and frothy.
Beat whites up with a pinch of salt in a very clean bowl until quite stiff. Fold lightly through the yolk.

Melt butter in a small frying pan heat until it starts to foam. Pour in egg mixture and cook until it has just set underneath. Remove from heat and hold the pan under the grill to set the top.

Slip onto a warmed plate and dust with icing sugar, if using. Serve at once or it will lose its puffy lightness.
If serving with syrup, serve in an accompanying jug.

This recipe appeared in the post "The lighter they are the quicker they fall" on October 30, 2014.

This recipe appeared in the post Country hospitality on October 05, 2017.

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