The Victorian Way

Currently Playing: How to make omelette à la neige — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Mrs Crocombe is back with another sweet treat. Omelette à la neige is a much fancier omelette than many - and made with lemon zest and biscuit crumbs! It's perfect for a spring luncheon sweet. English Heritage is a charity that cares for hundreds of historic sites in every corner of England. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 4 eggs • a pinch of salt • the finely grated zest of half a lemon • 5-6 pounded macaroons or ratafia biscuits • butter for frying. • To garnish: 4 egg whites, 2-3 tbsp caster sugar. METHOD Separate the eggs, and mix the egg yolks, salt, lemon zest and biscuit crumbs together. Whisk the egg whites to a stiff froth and fold them in. Heat the butter in a pan on a medium heat until foaming and starting to brown. Turn down the heat and pour in the batter, agitating it with a fork as if you are making scrambled eggs. When the bottom is mainly set, and the top still fairly liquid, stop stirring and allow it to just set. Fold in the edges and slide it onto a hot plate. Sprinkle with sugar and finish it under a grill, just enough to lightly brown the top. While it is cooking, whisk the whites of four eggs to stiff peak, folding in the sugar as you go. Drop heaps of egg white neatly onto the finished omelette and serve immediately. SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei