SOUFFLE OMELETTE RECIPES

OMELET SOUFFLé RECIPE - AKI KAMOZAWA, H. ALEXANDER TALBOT ...

Omelet Soufflé Recipe - Aki Kamozawa, H. Alexander Talbot ... image

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food. More Egg Dishes

Provided by Aki Kamozawa

Total Time 15 minutes

Yield Makes One 8-inch Omelet

Number Of Ingredients 4

Ingredients

3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese

Steps:

Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.

SOUFFLé OMELETTE: HOW TO MAKE IT FLUFFY

Soufflé omelette: how to make it fluffy image

This is not your everyday omelette! A soufflé omelette is a super light and fluffy variation on the traditional omelette. This explains why they are also called cloud omelettes. Unlike a traditional omelette, where all the ingredients are mixed together in a bowl and cooked, the soufflé omelette has one or two extra steps.

Provided by Cookist

Total Time 3

Yield 4

Number Of Ingredients 3

Ingredients

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Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form. In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain. In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.

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