Soufflé Omelette
An omelette that thinks it's a cake.
Timing: 15 mins
Soufflé Omelette
An omelette that thinks it's a cake.
Timing: 15 mins
Key move
Whisk whites to stiff peaks, fold them through a lighter yolk base without deflating too much, then cook low-and-covered until the edges puff and the center stays soft but fully set.
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The Setup
- Whisk
The Mise en Place
3Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
Other (0/1)
My beautiful fluffy omelette just collapsed! It deflated so fast.
Ah, the dreaded deflation. This usually happens when the heat was a little too high and cooked the structure too quickly, or if those egg whites weren't whipped to those beautiful…
The bottom of my omelette is dark brown, almost burnt.
That bottom is getting too much love from the heat! Remember, the air trapped in the egg whites acts as insulation for the top. The bottom cooks much faster. Keep that heat low and…
Chef's Notes
Whip egg whites to stiff peaks but avoid over-whipping, which can make them dry and difficult to fold.
Gently fold the whipped egg whites into the yolks to maintain maximum airiness for a fluffy soufflé.
Serve immediately! Soufflé omelettes deflate quickly once removed from heat.
Dust with powdered sugar for a sweet dessert, or top with fresh herbs and cheese for a savory breakfast.
The Method
THE WHIP
Time-sensitiveWhisk whites to stiff peaks.
It should defy gravity.
THE YOLK
Time-sensitiveWhisk yolks with salt and pepper until pale. Gently FOLD into the whites.
Yolks are pale and fluffy, whites are still stiff.
THE FOAM
Heat butter (100 g) in a non-stick pan until foaming. Pour in the foam. Smooth the top.
Butter is foaming, pan is hot.
THE COVER
Cover with lid. Cook on medium-low for 3-4 mins.
Omelette is set on the bottom and cooked through on top.
THE FOLD
Slide onto plate. Fold in half. It should jiggle aggressively.
Omelette slides easily from pan and holds its shape when folded.
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