Why autumn is the perfect season for Austria's imperial omelette

Anyone visiting Vienna will have a short list of dishes they must try. Schnitzel and imperial omelette are definitely on that list. In the Austrian capital, they are likely on the menus of all the cafés and restaurants, as they are often served as desserts.

Where to go in Vienna for an omelette? My friend, who has lived in this city for years, always recommends Demel Café. This café has been operating for centuries and is famous for being frequented by Empress Sisi. It is one of those places where a queue is always waiting for a table. The interior of the café is stunning, and additionally, an imperial omelette is prepared on the spot in one of the rooms throughout the day, allowing you to watch the entire process. I must admit that ever since I tried that omelette there, it has been my benchmark, and I strive to recreate it at home.

Why is this omelette also called shredded or torn? This fluffy, fairly thick pancake is simply torn into pieces during frying. The word "torn" is essential here. It can be done with a fork or spatula, not a knife. Traditional cutting is considered blasphemy by Austrians. The small pieces of the omelette are fried on all sides, which gives it a unique taste. This sets it apart, as the ingredients are similar to any other omelette: eggs, flour, milk, vanilla sugar, and a pinch of salt.

Ingredients:                

• 3 eggs
• 100 ml of milk
• 100 ml of flour
• A pinch of salt
• A teaspoon of vanilla sugar
• Powdered sugar for sprinkling
• Butter for greasing the pan and frying the fruit
• 10 plums
• Cinnamon and cardamom to taste

Method of preparation:        

1. Wash and pit the plums. Sauté the halved fruits in melted butter, seasoning them to taste with cinnamon and cardamom.
2. Bring the eggs to room temperature, then separate the yolks from the whites. Beat the whites into stiff peaks along with a pinch of salt. In a separate bowl, combine the flour and milk.
3. Once the batter is smooth and lump-free, add the yolks and vanilla sugar and mix thoroughly. Gently fold the beaten egg whites into the mixture using a spoon, taking care not to deflate the airy structure.
4. Heat the butter in a pan and pour in the prepared mixture. Cook on low heat for 5 minutes until the omelette is lightly browned on the bottom. Flip it over with a spatula. Once set, tear it into smaller pieces.
5. Transfer the shredded omelette pieces to a plate and sprinkle with powdered sugar. Serve with the prepared plums.