Soufflé Omelette
An omelette that thinks it's a cake.
Timing note: 15 mins
Soufflé Omelette
An omelette that thinks it's a cake.
Timing note: 15 mins
The Key Move
This is the viral "fluffy omelette," but done properly
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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.
⚠️ Do not overmix. Streaks of yellow are fine. If you deflate it, you just have scrambled eggs.
THE FOAM
Heat butter (100 g) in a non-stick pan until foaming. Pour in the foam. Smooth the top.
THE COVER
Cover with lid. Cook on medium-low for 3-4 mins.
Why? The bottom sets, the steam cooks the top.
THE FOLD
Slide onto plate. Fold in half. It should jiggle aggressively.
