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All yolks?!Really?
Weve all encountered the egg-white omelet, usually chosen for its high-protein, low-fat profile.
Nobody here had ever encountered one made entirely of yolks.
But the order reportedly went back to the kitchen specificallybecauseit contained an errant streak of albumen.
So it seems to have been legit: an all-yolk omelet.
Maybe Julia Carey is a keto enthusiast.
Maybe she just likes what she likes.
Can one really make such a thing an omelet without egg whites?
If so, is it any good?
I had to try.
Then you tilt the whole business over onto your plate, rolling the inner edge as you do.
The entire time on the heat is less than a minute.
Without the whites, I thought, would this be a dense slab of borderline inedibility?
(The few internet recipes out there suggest that it is more crepe than omelet.)
Separating the eggs was straightforward enough.
I used three, instead of my usual two, to make up for the lost egg-white volume.
It was not frothy and liquid, as beaten whole eggs are; it was a thick goo.
Cooking and rolling it went relatively normally, as you’re able to see.
I lost a little bit of yolk on the stovetop near the end.Cest la vie.
There had to be a visible bit of egg white on this egg-yolk monstrosity.
A bit of salt at the end, and were done.
Mines a little rough, but the result is pretty anyway, because the yolks make it bright yellow.
As for taste and texture, it wasnt bad, but it was … heavy.
Presumably the Cordens will continue to enjoy this off-menu order now that theyre un-banned.
At least they will have lots of leftover whites for the macarons.
