ID: d44d65f4...
This is an incredibly light and airy soufflé omelette that's simple to make yet looks very impressive. With a jiggly, cloud-like texture, it's a delightful breakfast or dessert that melts in your mouth.
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Separate 2 eggs. Whisk yolks with salt. Whisk whites with sugar until stiff peaks form. → Gently fold the yolk mixture into the egg white meringue. → Pour into a buttered pan, cover, and cook on low heat for 3 minutes. → Fold the omelette in half and serve immediately while fluffy.
Separate 2 eggs. Whisk yolks with salt. Whisk whites with sugar until stiff peaks form. → Gently fold the yolk mixture into the egg white meringue. → Pour into a buttered pan, cover, and cook on low heat for 3 minutes. → Fold the omelette in half and serve immediately while fluffy.
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Ensure the bowl and whisk for the egg whites are completely clean and dry, as any fat or water can prevent them from whipping properly.
The folding process is crucial. Be very gentle to maintain the airy texture.
Cooking on low heat with a lid is essential to allow the omelette to cook through and rise without burning the bottom.
This dish is best enjoyed immediately after cooking, as it will start to deflate over time.
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