QiMeal
Omlet Cesarski
Omlet Cesarski · ready in 29 min · 2 servings · 576 kcal per serving · medium · 8 ingredients
A Polish home-style take on Austrian Kaiserschmarrn: a fluffy sweet sponge omelette torn into golden pieces and finished with a snowy dusting of sugar.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Serves
- 2
- kcal
- 576
- Difficulty
- medium
Ingredients · 2 servings
- 4Egg, separated
- 80 gWheat flour, sifted
- 160 mlMilk
- 30 gPowdered sugar, divided (to serve)
- 30 gClarified butter
- 30 gRaisin, soaked and drained (optional)
- 60 mlWater, for soaking (optional)
- 1 pinchSalt
Equipment
stovetop, oven, measuring scale, 2 bowls, small bowl, whisk, spatula, sieve, 26 cm oven-safe pan, 2 forks, oven mitts, serving plate
Instructions
- Prepare Station
Gather and measure all ingredients; set out 2 bowls, whisk, spatula, sieve, 26 cm oven-safe pan, 2 forks, and oven mitts. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Separate Eggs
Separate the eggs; soak the raisins in water if using, then keep yolks and whites in separate clean bowls. · 5 min
What to look for: Yolks are intact, whites are clean, and raisins look plump.
- Mix Batter
Whisk the yolks with flour, milk, 15 g powdered sugar, and salt until the batter is smooth and pourable. · 3 min
What to look for: The batter is pale, glossy, and free of dry flour streaks.
- Fold Whites
Whip the egg whites to stiff peaks, then fold them gently into the yolk batter with drained raisins to keep the foam airy. · 5 min
What to look for: The batter is fluffy with no large white streaks remaining.
- Start Cooking
Melt clarified butter in a large oven-safe pan over medium heat, then pour in the batter and spread it evenly. · 2 min
What to look for: The butter foams gently and the batter settles in an even layer.
- Brown Base
Cook until the underside is golden and the top is softly set at the edges, keeping the heat moderate so the butter does not scorch. · 4 min
What to look for: The bottom is golden and the surface is still tender in the center.
- Tear Omelette
Tear the omelette into irregular chunks with 2 forks, turning the pieces so paler sides touch the pan. · 2 min
What to look for: The pieces are uneven, fluffy, and lightly browned in spots.
- Finish Baking
Bake the torn omelette at 180°C / 356°F for 5 minutes until the centers are set and the edges look lightly browned. · 5 min
What to look for: The chunks are puffed, lightly browned, and no longer wet inside.
- Dust Serve
Dust generously with the remaining powdered sugar and serve hot, directly from the pan or on warm plates. · 1 min
What to look for: The omelette is hot, fluffy, and covered with a light snowy sugar layer.
Nutrition (per serving)
| kcal | 576 |
|---|---|
| Protein | 20 g |
| Carbohydrates | 62 g |
| of which sugars | 28 g |
| Fat | 28 g |
| of which saturated | 14 g |
| Fibre | 2 g |
| Sodium | 376 mg |
Nutri-ScoreC
Allergens
Contains: eggs, gluten, milk
Ingredient substitutions
Wheat flour
- Plain wheat flour: Use a low-protein plain wheat flour if available for a softer omelette.
Milk
- Water: The batter will be lighter but less rich; this is less traditional.
Powdered sugar
- Sugar: Use in the batter if needed, but powdered sugar gives the proper fine finish.
Clarified butter
- Sunflower oil: It prevents sticking but lacks the traditional buttery aroma.
Raisin
- Omit raisin: Leaving raisins out is common and keeps the omelette plain.
Water
- Milk: Use only for soaking raisins if you want a slightly richer taste.
