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Chef Mise
Soufflé Omelette: An omelette that thinks it's a cake.

Soufflé Omelette

An omelette that thinks it's a cake.

Total: 15 minDifficulty: HardYield: 4 Servings

Timing note: 15 mins

FrenchEggsBreakfast

The Key Move

This is the viral "fluffy omelette," but done properly

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The Setup

  • Whisk

The Mise en Place

3

Your prep station before cooking begins

The Protein (0/1)

200 geggs(Separated)

The Pantry (0/1)

100 gsugar (pinch)(Stabilizes the whites)

Other (0/1)

100 gbutter(For the pan)

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

Tip

Whip egg whites to stiff peaks but avoid over-whipping, which can make them dry and difficult to fold.

Tip

Gently fold the whipped egg whites into the yolks to maintain maximum airiness for a fluffy soufflé.

Serving

Serve immediately! Soufflé omelettes deflate quickly once removed from heat.

Serving

Dust with powdered sugar for a sweet dessert, or top with fresh herbs and cheese for a savory breakfast.

The Method

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Part ofFast Meals+1 more

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