Name: Québec Sugar Shack Omelette (Omelette de cabane à sucre)
Prep time: 15 min
Cook time: 30 min
Total time: 48 min
Yield: 8 portions
Cuisine: Canadian
Ingredients: 12 large eggs, kept refrigerated until use; 250 ml whole milk; 20 g all-purpose flour; 5 ml baking powder; 5 ml onion powder; 2 g fine salt; 0.5 g black pepper; 15 g softened unsalted butter, for the baking dish; 60 ml pure maple syrup

A baking dish and serving plate of Québec omelette with maple syrup arranged on the right side of a pale table. — A Québec maple omelette served straight from the oven

Prep 15 minutes

Cook 30 minutes

Total 48 minutes

Calories About 180 kcal per serving

Ingredients ↓

Overview

Québec Sugar Shack Omelette (Omelette de cabane à sucre)

Omelette de cabane à sucre is associated with Québec’s spring sugar-shack meals, where egg dishes are served alongside maple ham, sausages, baked beans and other hearty fare. Home recipes vary: some add cheese or maple syrup before baking, while others keep the omelette plain and serve syrup at the table. This version bakes eggs with milk, a little flour and baking powder for a tender, gently puffed centre. It is one practical interpretation, not a single standard recipe.

Practical

Mix the flour and baking powder into the eggs evenly so small lumps do not remain.
Butter the dish well and pour in the mixture just before baking.
The omelette will rise in the oven and settle as it rests; serve soon after its brief rest.

Ingredients

Omelette

12 large eggs, kept refrigerated until use
250 ml whole milk
20 g all-purpose flour
5 ml baking powder
5 ml onion powder
2 g fine salt
0.5 g black pepper

Pan

15 g softened unsalted butter, for the baking dish

To serve

60 ml pure maple syrup

Directions

Method

Heat the oven and prepare the dishPlace a rack in the centre and heat the oven to 190°C. Butter a 24 × 34 cm ovenproof baking dish thoroughly.
Combine the dry ingredientsWhisk the flour, baking powder, onion powder, salt and pepper in a small bowl until evenly mixed and lump-free.
Mix the eggsIn a large bowl, whisk the eggs and milk until evenly combined and lightly foamy. Whisk in the dry mixture just until no dry pockets remain; avoid beating for long enough to make the mixture frothy.
BakePour the mixture into the prepared dish and bake uncovered for 25–30 minutes, until puffed, set at the edges and lightly golden.
Check the centreInsert a clean digital thermometer into the centre. The egg mixture must reach 74°C and should look set rather than liquid. If it is below temperature, continue baking in 2-minute increments and check again.
Rest and serveLet the omelette stand for 3 minutes, cut into 8 portions and serve promptly with maple syrup. Ham, sausage or baked beans may be served alongside.

Practical

Serving

Keep the eggs refrigerated until you are ready to use them, and wash hands and utensils after handling raw egg. For a sugar-shack-style spread, serve this omelette with maple ham, sausage and baked beans; these are accompaniments, not part of the recipe yield.

Make-ahead

Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days, or freeze. Reheat until steaming hot throughout. The omelette is at its puffiest just after baking and will settle as it cools.

Nutrition

Serving sizeOne-eighth omelette with about 7.5 ml maple syrup
CaloriesAbout 180 kcal
CarbohydrateAbout 11 g
ProteinAbout 11 g
FatAbout 10 g
Fibre0 g
SodiumAbout 280 mg

Rounded ingredient-based estimate. Egg size, milk, flour, maple syrup and baking powder brands vary; serving extras such as ham, sausage or beans are not included.

Allergens and food safety

Contains egg, milk and wheat/gluten. Choose refrigerated eggs with clean, uncracked shells. Wash hands and utensils after contact with raw egg. Cook the centre of the omelette to at least 74°C, measured with a clean digital thermometer. Refrigerate leftovers within 2 hours, use within 3–4 days or freeze, and reheat until steaming hot throughout.

Closing notes

The result: a tender, lightly puffed savoury omelette with maple syrup served at the table.
The key technique: bake until the centre reaches 74°C, then serve soon after its short rest.