Cloud-Like Fluffy Souffle Omelet
User Reviews
5
Cloud-Like Fluffy Souffle Omelet
Description
The recipe separates egg yolks and whites, beating yolks until thick and pale and mixing in flour for structure. The whites are beaten with salt and water until stiff peaks form. The yolks are carefully folded into the whipped whites to preserve airiness. Butter is melted in an oven-proof skillet over medium heat, and the egg mixture is spread evenly. After a brief stovetop cook, the skillet is transferred to a preheated oven for 10 to 12 minutes until the omelet sets and slightly browns. The finished souffle omelet has a delicate, cloud-like softness with a gentle crust from butter.
For the best presentation and texture, it is important to serve the omelet immediately after baking before it starts to deflate. It can be enjoyed on its own or alongside light accompaniments.
Attention to egg temperature, clean utensils, and gentle folding techniques improves volume and texture. Avoid opening the oven during baking to prevent collapsing.
Ingredients
- 4 egg
- ¼ cup water
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Separate egg yolks and whites.
- Beat the yolks until they are thick and light colored.
- Add flour to the egg yolks. Mix in the flour well into the egg yolks.
- Add salt and water to the egg whites.
- Beat egg whites until they have stiff peaks.
- Gently fold the beaten egg yolks into the egg whites.
- Add two tablespoons of butter to an 8-inch oven-proof skillet over medium heat.
- After the butter has melted, spread the egg mixture in the skillet.
- Cook for 1 minute
- Place the skillet in the oven.
- Bake at 350 degrees for 10 to 12 minutes or until the omelette has set.
- Serve immediately.
Notes
- Use room temperature eggs to achieve better volume when whipping the whites.
- Ensure bowls and utensils are thoroughly clean and free from fat to allow egg whites to whip properly.
- Fold egg yolks gently into whites using a rubber spatula to retain air and avoid deflating the mixture.
- Do not open the oven door during baking to maintain steady temperature and prevent collapse.
- Serve the omelet immediately after baking for best texture and visual impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 714mg | 238% |
| Sodium | 1034mg | 43% |
| Potassium | 242mg | 5% |
| Sugar | 0g | 0% |
| Vitamin A | 1650IU | 33% |
| Calcium | 99mg | 10% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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