Here’s the Trick to a Cloud-Like Omelet!
Don’t you think omelets make a delicious breakfast (or brunch, lunch, and dinner)? But have you ever had your omelet come out dense, or rubbery?
Turns out, to avoid that, you need to know the secret to making fluffy omelets. IHOP and Denny’s knows this trick, and it’s time we know it too!
An omelet is part souffle, which is why one that’s correctly made is indeed fluffy. “Souffle” implies that a special technique is needed for the mixing. Read on for this French technique that’ll result in a two-egg omelet that's not just fluffy but filling.
First of all, to make a cloud-like omelet, you’ll need a strong whisking arm for sure. When done correctly, this approach turns two or three eggs into a fluffy mass that will fill a whole dinner plate. Here’s what to do, according to researcher and editor for Mandy Naglich of TASTE OF HOME:
Step 1: Separate the Eggs. You’ll want to crack each egg, and put egg whites in one bowl and the egg yolks in another. Lightly scramble the yolks, season with salt and pepper and set ’em aside.
Step 2: Whisk It WELL. You’re about to get down to the real work now. Take a whisk to the egg whites and don’t stop beating them until you have stiff peaks. Then gently fold your light-as-air whites together with the set-aside scrambled yolks.
Step 3: Cook to Perfection. Next, choose your cooking method. You can cook the fluffy egg mixture in a nonstick skillet on the stove top (melt butter, and cook mixture over medium-low until golden, then fold in half to serve) or in an oven-proof 8-inch skillet under the broiler (grease your skillet, add eggs, broil for 2 to 4 minutes and fold in half to serve).
It couldn’t be simpler. But if you want to be a little more adventurous, get creative with flavor. The best thing about this omelet technique is the infinite ways to personalize it. Add fillings like cooked vegetables, cheese, or smoked salmon and asparagus before folding the omelet in half, or top with a condiment like hot sauce or salsa.
You can also add flavor to the egg mixture like sour cream, Greek yogurt or dried herbs. Just beat them into the yolks before adding the whipped egg whites. Don’t add vegetables or meats to the egg mixture before cooking, though, because heavy mix-ins destroy the delicate structure of the egg white. Your over-the-top fluffy omelet will deflate into a plain Jane omelet pretty quickly.
Turns out, to avoid that, you need to know the secret to making fluffy omelets. IHOP and Denny’s knows this trick, and it’s time we know it too!
An omelet is part souffle, which is why one that’s correctly made is indeed fluffy. “Souffle” implies that a special technique is needed for the mixing. Read on for this French technique that’ll result in a two-egg omelet that's not just fluffy but filling.
First of all, to make a cloud-like omelet, you’ll need a strong whisking arm for sure. When done correctly, this approach turns two or three eggs into a fluffy mass that will fill a whole dinner plate. Here’s what to do, according to researcher and editor for Mandy Naglich of TASTE OF HOME:
Step 1: Separate the Eggs. You’ll want to crack each egg, and put egg whites in one bowl and the egg yolks in another. Lightly scramble the yolks, season with salt and pepper and set ’em aside.
Step 2: Whisk It WELL. You’re about to get down to the real work now. Take a whisk to the egg whites and don’t stop beating them until you have stiff peaks. Then gently fold your light-as-air whites together with the set-aside scrambled yolks.
Step 3: Cook to Perfection. Next, choose your cooking method. You can cook the fluffy egg mixture in a nonstick skillet on the stove top (melt butter, and cook mixture over medium-low until golden, then fold in half to serve) or in an oven-proof 8-inch skillet under the broiler (grease your skillet, add eggs, broil for 2 to 4 minutes and fold in half to serve).
It couldn’t be simpler. But if you want to be a little more adventurous, get creative with flavor. The best thing about this omelet technique is the infinite ways to personalize it. Add fillings like cooked vegetables, cheese, or smoked salmon and asparagus before folding the omelet in half, or top with a condiment like hot sauce or salsa.
You can also add flavor to the egg mixture like sour cream, Greek yogurt or dried herbs. Just beat them into the yolks before adding the whipped egg whites. Don’t add vegetables or meats to the egg mixture before cooking, though, because heavy mix-ins destroy the delicate structure of the egg white. Your over-the-top fluffy omelet will deflate into a plain Jane omelet pretty quickly.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
