Prep 45 mins
Cook 20 mins
A terrific starter for a formal meal, or just for lunch; it will also make a great Valentine dish (you might want to cut the omelette into heart shapes in that case). The trick with the egg whites ensures that the bouillon is totally clear -- the protein in the whites, when clotting, encapsulates all impurities. The lemon juice is mainly necessary to keep the colouring nicely red: like litmus, the pigment in beetroot turns blue when exposed to a high pH. The quality of your stock largely determines the quality of the end result. Everything up to and including step three can be done a day in advance.
- 1 1⁄2 liters vegetable stock
- 2 small beetroots
- 1 1⁄2 tablespoons lemon juice
- 3 small eggs
- 1 1⁄2 teaspoons turmeric
- 25 g butter
- 100 ml red wine
- Clean beetroots and cut into small pieces. Rinse a clean dishcloth until all traces of detergent have been removed; line a strainer with the towel and put on top of a large pot. Bring the stock to a boil in a pot. Add beetroot and lemon juice. Cook circa 20 mins on low heat (the stock should not be boiling again after having added the lemon juice).
- Split two eggs. Stir whites until homogeneous. Add to stock while whisking vigorously; reheat until boiling, all the while whisking until the surface is covered in foam. Keep boiling until foam has mostly disappeared (circa 3 mins). Strain through the dishcloth into a big pot. Cool and keep refrigerated until used.
- Whisk yolks and third egg with salt, pepper, and turmeric. Heat butter in small pan and bake a small, thick omelette. Allow to cool. Cut into diamonds. Keep refrigerated until used.
- Reheat bouillon with wine -- take care not to bring to a boil. Add pepper and salt to taste. Serve in soup plates, garnished with omelette diamonds and chopped chives.