Omelet Mousseline

Omelet Mousseline

This omelet is fluffier and lighter than the classic. It uses Auguste Escoffier’s technique: whipping the egg whites and then gently folding in the yolks. A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar – or a jam filling. Served sweet or savory, it’s an ethereal dish that truly melts in the mouth. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
  • Total:
  • Serves: 1 person



  1. Step 1

    Using an electric mixer, beat egg whites until stiff peaks form. Meanwhile, in a large bowl, beat yolks with heavy cream, salt and pepper. Fold 1/4 of stiff egg whites into yolks. Gently fold in remaining whites in two increments.
  2. Step 2

    Place an 8- to 9-inch skillet (preferably nonstick, or, if not nonstick, then well-seasoned carbon-steel) over high heat. Melt butter until bubbling subsides.
  3. Step 3

    Pour in egg mixture, and reduce heat to medium. Using a spatula, spread egg mixture to cover entire skillet and cook until set on the bottom. This takes only a few seconds. Use a spatula to fold egg over itself in thirds. Tilt skillet and a serving plate together, and flip omelet onto plate.