Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.
This recipe for Polish Biszkoptowy came from my podcast guest, Zuza Zak. Make sure you listen to her episode A Love Letter To Poland while you make her Polish Biszkoptowy: Fluffy Sweet Omelette with Berries!
As an American, I don't quite have a category for Polish Biszkoptowy. Is it an omelette or is it a sponge cake? Whatever it is, it's delicious and a perfect brunch or breakfast food. Biszkoptowy is made with just two ingredients: eggs and flour. The fluffiness comes from separating the eggs and beating the whites first, then adding the yolks, and finally just one tablespoon of flour per egg.
There is no sweetness in the omelette (sponge cake? breadless french toast?) itself, but topped with stewed berries, honey, and crème fraîche, this Biszkoptowy is a sweet treat!
Just a heads up! I use the British spelling of omelette instead of the American spelling of omelet.
P.S. Looking for more breakfast recipes? Check out this recipe for Kaiserschmarrn (Fluffy Austrian Torn Pancakes) or this recipe for Banana Omelette (2 Ingredient Egg and Banana Pancakes)!
Zuza's Memories of Making Biszkoptowy
This is the recipe for a good day. It's the sort of thing you would eat at the weekend for breakfast or brunch. I can't imagine having a bad day after eating this omelette. It's a sweet omelette too, easy and quick to make, fluffy, creamy, all the good stuff. It's home comforts.
-Zuza Zak
Ingredients & Substitutions
- Mixed (fresh) berries - Substitution: frozen berries
- Caster sugar
- Eggs
- All-purpose flour
- Toppings: Unsalted butter, crème fraîche, and/or honey. Substitution for crème fraîche: Initially I used whipped cream but the textures weren't compatible so then I tried sour cream and it was a perfect compliment to the omelette and the sweet berries and honey (or substitute with maple syrup).
Instructions
- Heat the berries, sugar, and a tablespoon of water in a pan over low heat. Cover and cook.
- In a bowl, use an electric mixer to whisk egg whites to stiff peaks. Add in the egg yolks, then mix in the flour.
- Heat a little butter in a pan. Pour in egg mixture and cook over medium heat for a couple of minutes until golden brown on each side. Repeat.
Is Biskoptowy an Omelette or Sponge Cake?
A little bit of both. This Polish breakfast omelette is nothing like the omelettes we think of in the US. However, it is fluffier and eggier than a typical sponge cake. The recipe only calls for one tablespoon of flour to each egg.
When to Flip?
The easiest way is to watch for slight bubbles around the edges and a nice golden color on the bottom. These sponge cakes are so extremely light, that you may need a second spatula to push back a bit against the flipping spatula.
How Do I Make Stewed Berries?
Zuza explains this easy method in the recipe - just add berries and caster sugar to a pan in a 3:1 ratio. Then cover and cook on low heat until they have burst and released their juices.
Difference Between Biskoptowy and Japanese Atsuyaki Tamago
Atsuyaki Tamago, also known as a Japanese Sweet Rolled Omelette, is also a sweet omelette recipe that is eaten for breakfast, however, these two dishes are very different despite their similar descriptions.
Biskoptowy
- Texture: This is a fluffy omelette due to the whipped eggs.
- Flavor: The omelette itself isn't sweet but the toppings make it sweet.
- Equipment: A nonstick frying pan will do.
Atsuyaki Tamago
- Texture: Pillowy because it is a thin layer rolled into one omelette.
- Flavor: Slightly sweet due to the addition of a little sugar, but also salty and umami.
- Equipment: To make a perfect omelette, you need to use a tamagoyaki pan, which is a flat, square, or rectangular pan. This is the perfect pan because of the complex rolling method to make the omelette.
- Check out this recipe from Just One Cookbook.
Equipment
Storage
Best if you make these on demand and eat them while they are warm!
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Recipe
Polish Biszkoptowy: Fluffy Sweet Omelette with Berries
Ingredients
- 150 g mixed berries Substitution: frozen berries
- 50 g caster sugar superfine
- 4 eggs separated
- 4 tablespoons all-purpose flour
- 1 tablespoon unsalted butter, crème fraîche, and honey *See Note 1
Instructions
Cue Up The Episode!
- Make sure to listen to Zuza Zak's, Author of Polska, episode, A Love Letter To Poland, while you make her Fluffy Omelette with Stewed Berries recipe!
Make The Recipe
Make The Stewed Berries
- Put the berries into a saucepan with the sugar and a tablespoon of water. Cover and cook on low heat until they have burst and released their juices. This should take about 10 minutes.
Make the Omelette
- In a bowl, whisk the egg whites with an electric hand mixer until stiff peaks form, then start adding the yolks, one by one, then spoon each tablespoon of flour in one at a time until it is fully incorporated.
- In a small frying pan or skillet, add half of the butter, and once it's hot, pour in half of the mixture to make one omelette. (If you have two frying pans, you can make both omelettes at the same time).
- Fry over a medium heat for about 2-3 minutes on each side. Some people grill (broil) the other side but if the omelette are quite small then you shouldn't have a problem flipping them over. Simply shake the pan and make sure that the omelette is moving before quickly flipping to soft side down.
- Top with the stewed berries, a dollop of crème fraîche, and a drizzle of honey
Notes
- Note 1: Substitution for crème fraîche: Initially I used whipped cream but the textures weren't compatible so then I tried sour cream and it was a perfect compliment to the omelette and the sweet berries and honey (or substitute with maple syrup)
- Make sure to listen to Zuza Zak's, Author of Polska, episode, A Love Letter To Poland, while you make her Fluffy Omelette with Stewed Berries recipe!
Liz says
What a great breakfast idea! I loved them and they weren't too sweet which is just how I like my breakfast foods to be.