Fluffy Soufflé Omelette
85% authentic · French-inspired
A lighter, airier version of the omelette, achieved by separating the eggs and whipping the whites to stiff peaks before folding them into the yolks. This results in a dramatically puffed and cloud-like texture.
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Ingredients
- Eggs3 large
- Butter1 tablespoon
- Saltpinch
- Black Pepperpinch
- Cream of Tartarpinch (optional)
Steps
- 1
Separate egg yolks from whites. Place whites in a clean bowl and yolks in another.
- 2
Add salt, pepper, and cream of tartar (if using) to the egg whites. Beat with an electric mixer or whisk until stiff peaks form.
- 3
Whisk the egg yolks lightly.
- 4
Gently fold about one-third of the whipped egg whites into the yolks to lighten them.
- 5
Carefully fold the yolk mixture back into the remaining egg whites until just combined, being careful not to deflate the whites.
- 6
Melt butter in a non-stick skillet over medium-low heat.
- 7
Pour the egg white mixture into the skillet and cook gently for 3-5 minutes, until the bottom is set and lightly golden.
- 8
Carefully fold the omelette in half and slide onto a plate.
