Fluffy Soufflé Omelette
Fluffy Soufflé Omelette
The Soufflé Omelette, Said to Require 1000 Whisking Strokes, Now Made Easy!
I finally made the legendary ‘1000 Whisk Omelette,’ also known as the Soufflé Omelette. You might wonder, ‘Why such effort?’ But trust me, there’s a unique joy in the process! And with the right tools, it’s surprisingly effortless. This turned out to be a perfect, delightful snack for kids. While a regular fried egg is a side dish, this Soufflé Omelette feels like a gourmet creation. It’s wonderfully fluffy, almost like a pancake without flour. The fun and happiness derived from just one egg are as grand as cooking an ostrich egg!
Ingredients- 1 fresh egg
- 1/2 Tbsp unsalted butter
- 1/2 Tbsp cooking oil
- A little jam (e.g., strawberry, blueberry)
- A little oligosaccharide or syrup
Cooking Instructions
Step 1
Start with a cold egg. Carefully separate the egg white into a bowl. Then, using an electric whisk or a hand whisk, whip the egg white until it forms stiff peaks. You’ll notice it gradually becomes firmer and more voluminous.
Step 2
Note that the texture of this whisked egg white is different from meringue made with sugar. Sugar meringue is opaque and holds stiff peaks, while this egg white foam, without sugar, is slightly transparent, light, and airy. Don’t worry, it won’t deflate immediately. Thorough whisking is key.
Step 3
Gently add the egg yolk into the whipped egg white foam. Fold it in very lightly, being careful not to deflate the foam. Use a spatula to gently scoop and fold from the bottom up.
Step 4
Melt 1/2 Tbsp of unsalted butter in a non-stick pan over low heat. Once the butter is melted, reduce the heat to the lowest setting to prevent burning. Cooking at a very gentle heat is crucial for this omelette.
Step 5
Carefully pour the egg mixture into the warmed pan, shaping it into a round, flat omelette. Let it cook slowly over the lowest heat until the bottom is lightly golden brown. This should take about 3-5 minutes.
Step 6
Once the bottom is golden brown, carefully flip the omelette. Cook the other side until it’s also lightly golden brown. To ensure the inside is fully cooked without it being too thick, I recommend cooking both sides thoroughly rather than folding it in half. Drizzle 1/2 Tbsp of cooking oil around the edges of the pan to prevent sticking.
Step 7
Transfer the perfectly golden brown omelette to a plate. For a touch of sweetness, you can serve it with a dollop of fruit jam or drizzle a little oligosaccharide or syrup on top. Enjoy the delightful combination of fluffy texture and sweet flavors – it’s a special treat or brunch!
