"I wasn’t sure what to call this delicate egg dish that lands somewhere between an omelet and a crepe, with a tiny dash of soufflé in there somewhere. One thing I am sure about is that it is no ordinary egg dish. When you want to give someone the royal treatment one morning, this is the call. It’s not as straightforward as a standard omelet because it requires extra elbow grease to whip the egg whites and a deft hand to flip it over. Don’t worry if you don’t get it right the first time. It will still be tasty, even if it’s not perfectly pretty."-Katie Sullivan Morford
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com. Click here to purchase your own copy.
Separate the egg, dropping the white into a supremely clean,
medium metal bowl and the yolk into a separate medium bowl.
Add the milk, sugar, and vanilla to the bowl with the yolk, whisk until combined, and set aside.
Using a clean wire whisk, beat the egg white vigorously by hand until it turns thick and frothy (halfway between un-whipped and soft peaks) and nearly white in color, 1 to 2 minutes.
Add the whipped white to the yolk mixture and gently fold together.
Set a 9- or 10-inch nonstick or cast iron skillet over medium heat. Add the butter and melt, swirling to coat the pan. Pour in the egg mixture, tilting the pan so it runs to the edges and spreads out evenly. You may need to use a spoon to help it a bit. Cook until the egg is just barely golden, set, and sturdy enough to flip. Wedge a large spatula underneath the egg and turn it over.
Cook on the second side until barely golden and cooked through.
With the aid of the spatula, roll the egg so it folds over twice, then tilt the pan and allow it to roll onto a plate.
Top with cherry jam and crème fraiche.