A soufflé omelette is a great way to get started with soufflés before attempting the ‘real’ thing – and it makes a delicious dessert.

“To make a soufflé omelette you need to separate the yolks and the whites. Here are my best tips for avoiding any accidents when separating:

• Crack your egg firmly but not too hard at the widest part to break it, then, over a container, use both hands to separate the eggshell. It should break easily.
• Allow the white of the egg to fall into the container while tipping the yolk gently between the halves of the shell, or between your hands, until there is no more egg white left.
• Tip the egg yolk into a separate container. Be really gentle when doing this so that you do not break the yolk” Gizzi Erskine.

Serves: 2
Cooking time: 6 minutes

What You’ll Need:

• 3 large British Lion eggs, separated
• 1 tablespoon caster sugar
• 2 tablespoons of really good marmalade
• 2 tablespoon Cointreau
• 1 orange, zested
• 25g unsalted butter
• 1 tablespoon icing sugar, sifted
• 4 tablespoons crème fraiche
• 1 tablespoon icing sugar
• 1 teaspoon Cointreau

What To Do:

1. Preheat the grill to medium. Whisk the egg whites (Gizzi uses free range) with the caster sugar, until light and fluffy then fold in the egg yolks, marmalade, Cointreau and orange zest.
2. Heat the butter in a heavy-based frying pan. Add the whisked egg mixture and fry until golden brown on the underside. Transfer the omelette in its pan to the grill and cook briefly until the top is golden. Fold the omelette in half and dust with icing sugar.
3. To make the cream whisk together the crème fraiche, icing sugar and Cointreau and serve a dollop with the omelette.

“I always look for the Lion on eggs to guarantee the highest standards of food safety.  All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.”

Recipe from Gizzi erskine’s Meals in Minutes for British Lion Eggs, www.eggrecipes.co.uk.