Fluffy Cloud-like Egg Soufflé Omelette
Perfect for Brunch! Impress with a Light and Airy Egg Soufflé Omelette
Is it a cloud you’re eating? Experience an incredibly light and airy texture with this soufflé omelette, perfect for a delightful breakfast or brunch. It’s a dish that brings a touch of elegance to any meal.
Ingredients
- 3 large fresh eggs
- 1 pinch of salt
- 1 pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks. You’ll need two separate bowls. Ensure no yolk contaminates the whites, as this is crucial for achieving a good meringue.
Step 2
In the bowl with the egg whites, begin whisking vigorously with a whisk or an electric mixer. Continue whisking in one direction until stiff peaks form – this means the foam is firm and holds its shape, and won’t slide out when you tilt the bowl.
Step 3
Gently whisk the egg yolks in their bowl just to break them up. Then, carefully pour the lightly beaten yolks over the stiff egg whites. Using a spatula or a fork, gently fold the yolks into the whites until just combined. Avoid overmixing, as this can deflate the airy volume of the whites.
Step 4
Heat a non-stick frying pan over medium-low heat. Add a little cooking oil, then use a paper towel to lightly wipe the entire surface of the pan. This creates a thin, even coating and helps prevent sticking. Pour the prepared egg mixture gently into the pan. Season with a pinch of salt and a pinch of pepper. Keep the heat on low to medium-low throughout cooking.
Step 5
Once the bottom of the omelette is lightly golden brown, carefully fold it in half, creating a crescent shape. Cook for another 2 minutes until the inside is still moist and the outside is perfectly set. Your wonderfully fluffy soufflé omelette is ready to be enjoyed warm!