The New Zealand Railways Magazine, Volume 14, Issue 5 (August 1, 1939)
Souffle Omelette
Souffle Omelette.
Separate egg yolks from whites. Beat the egg yolks until frothy; then beat the egg whites separately until stiff and frothy. Add the egg whites to the yolks, season with salt and pepper, and stir sufficiently to blend yolks and whites. Pour quickly into omelette pan when the butter in it is hot, and cook quickly, moving the pan from side to side until it is evenly browned at the bottom. Add flavourings if required, fold over and serve at once.