Austrian imperial omelette: A royal treat to taste and cherish

The imperial omelette, or Kaiserschmarrn, is a traditional Austrian dish that has gained global popularity. It is a fluffy omelette that is torn into pieces during cooking and served with icing sugar and fruits. Its name is derived from the Austrian Emperor Franz Joseph I, who was fond of this treat.

Although the imperial omelette is typically served as a dessert, it also makes for a delightful sweet breakfast. Its simplicity paired with its unique taste renders it a favourite choice in homes worldwide. In Austria, it can be found on the menus of many cafes and restaurants, and its origins trace back to imperial times.

The history of the imperial omelette extends back to the 19th century when it was the beloved dish of Emperor Franz Joseph I. According to legend, the imperial court's chef hastily concocted the dish for the emperor, who took an instant liking to it. Its popularity quickly spread beyond the palace walls.

The imperial omelette stands as a symbol of Austrian cuisine and is often served in traditional Austrian cafes, such as the renowned Demel Cafe in Vienna. There, you can observe the preparation process, which serves as quite the attraction for tourists visiting the Austrian capital.

To create an imperial omelette, you will need a few basic ingredients that are likely already in your kitchen.

Ingredients:

• 3 eggs,
• 120 millilitres of milk,
• 70 grams of flour,
• a pinch of salt,
• a teaspoon of vanilla sugar,
• icing sugar for sprinkling,
• clarified butter for frying,
• optional: raisins, cinnamon, fruits for serving.

Preparation method:

1. Preparation of ingredients: Separate the egg yolks from the whites. Whisk the egg whites with a pinch of salt until stiff. In a different bowl, blend the flour with the milk, adding the yolks and vanilla sugar. Stir thoroughly until the mixture is smooth.
2. Combining ingredients: Gently fold the beaten egg whites into the yolk mixture with a spoon to maintain its fluffiness. Heat the butter in a pan and pour in the prepared batter. Cook over low heat for about 5 minutes until the omelette begins browning beneath.
3. Frying and serving: Once lightly browned, tear the omelette into pieces with a spatula. Fry the pieces on each side until golden. Serve the omelette with a dusting of icing sugar, alongside your favourite fruits or jam.

The imperial omelette is at its best when served warm, immediately after cooking. Traditionally, it is dusted with icing sugar to add a sweet note and emphasise its delicacy. It can also be accompanied by various toppings to enhance its flavour.

Popular choices include fruit jams such as plum or strawberry, which complement the omelette’s fluffy texture beautifully. Fresh fruits like blueberries or raspberries add both freshness and colour. Experimenting with toppings such as rum-soaked raisins can also introduce a distinctive aroma. Adding a sprinkle of cinnamon or vanilla can further enrich its flavour. For a lighter version, you can prepare the omelette using spelt flour and accompany it with apple or cranberry sauce. This variant is equally delicious and lighter on the palate.