Fluffy and Airy Soufflé Omelette
Fluffy and Airy Soufflé Omelette
The Quest for the Perfect Soufflé Omelette: 1000 Whisking Strokes!
I finally tried making the much-talked-about soufflé omelette! It’s said to require 1000 whisking strokes, and my arm certainly felt it, but the result is a truly special dish made with immense dedication. These days, with so much time spent at home, ‘whisking’ recipes like Dalgona coffee are incredibly popular. The soufflé omelette offers a different charm than pancakes, with its wonderfully fluffy and airy texture. While I’m not sure about the exact number of strokes needed, this recipe is all about patience and a whole lot of effort to achieve perfection. Dive into the magic of a soufflé omelette made with love!
Basic Ingredients- 2 eggs
- A little honey
- A small amount of butter
- 1 pinch of salt
Cooking Instructions
Step 1
First, prepare two fresh eggs. Carefully separate the egg yolks from the whites. To the egg yolks, add a pinch of salt and whisk gently until you achieve a smooth, pale yellow mixture. For the egg whites, since we’ll be making meringue, it’s best to choose a clean, deep bowl. Using a deep bowl will help prevent the surrounding area from getting messy while you whisk.
Step 2
Now, it’s time to make the meringue. The tool you use for whisking is important. Instead of a standard whisk, try using a spring whisk, which I learned is very effective for making meringue while studying for my culinary certification. Spring whisks are more efficient for creating meringue and help form stiff peaks faster, saving you time and effort. Be cautious, as the meringue can spray outwards, so whisk with care. Add a pinch of salt to the clean egg whites and start whisking vigorously, tapping the bottom of the bowl with the whisk to create stiff peaks.
Step 3
As you continue to whisk the egg whites, you’ll notice them gradually becoming frothy and starting to form soft peaks. You might wonder if it will ever come together, but it’s crucial to persevere and keep whisking. Sometimes, the meringue might stick to the whisk; this indicates it’s not quite ready yet, so keep going! This process of patient whisking is what makes the soufflé omelette so special.
Step 4
The final stage of meringue is critical. When you lift the whisk, the egg whites should stand up straight and form stiff peaks that hold their shape without collapsing – like a sharp mountain peak. Some recipes involve mixing the yolks at an intermediate stage, but for this recipe, we’ll incorporate the yolks into the fully formed meringue. Make sure to scrape off all the meringue stuck to the whisk and incorporate it into the mixture for maximum volume. If you find making stiff peaks challenging, don’t worry too much; if the mixture doesn’t slide out when you invert the bowl, it’s generally stable enough.
Step 5
Now, gently fold the separated egg yolks into the prepared meringue. Be careful not to deflate the airy texture of the meringue; use a spatula to gently lift and fold from the bottom upwards. Lightly grease a non-stick pan with a small amount of butter over medium-low heat. Once the butter has melted, carefully pour the soufflé omelette batter into the pan and cook slowly over low heat. When the bottom is golden brown and cooked, gently make a slit in the center of the omelette with a spatula or chopstick, and then carefully fold it in half.
Step 6
Your beautifully folded soufflé omelette is now complete! While it’s delicious as is, you can add a touch more sweetness by drizzling a little honey over the top. This 1000-stroke soufflé omelette, made with so much care, offers a melt-in-your-mouth fluffy and tender texture that provides a truly special culinary experience. Your arm might ache a little, but the reward is a magnificent dessert or brunch dish that is absolutely worth the effort!
