Fluffy Sweet Potato Soufflé Omelette
Baek Jong-won’s Sweet Potato Soufflé Omelette from ‘Matnamui Gwangjang’: A Fluffy, Melt-in-Your-Mouth Dish Perfect for Brunch
I decided to make the Sweet Potato Soufflé Omelette featured on ‘Matnamui Gwangjang’ for a special weekend brunch! It’s the perfect menu for someone like me who enjoys sleeping in and often skips breakfast. I’ve always loved soufflés and have tried them at many places, so I was incredibly curious about the texture and taste of an omelette soufflé made without any flour.
Main Ingredients
- 1/2 Sweet Potato
- 3 Eggs
- 1/2 Tbsp Sugar
- 2 Pinches Salt
- A little Canola Oil
- Maple Syrup (for garnish)
- Powdered Sugar (for garnish)
- Parsley Flakes (for garnish)
Cooking Instructions
Step 1
First, let’s steam the sweet potato, the star ingredient. You only need a small amount, but steaming it in a pot can be a hassle, so I opted for the microwave. Place the sweet potato in a zip-top bag with a little water, seal it, and then place the bag inside a microwave-safe container. Microwave for about 5 to 8 minutes. The cooking time may vary depending on the size of the sweet potato, so start with 5 minutes and check for doneness, adding more time in short intervals if needed. You don’t have to tie the zip-top bag shut; if you do, be sure to poke several holes with a toothpick before microwaving for safety.
Step 2
Once the sweet potato is nicely steamed and tender, cut it into bite-sized cubes to retain a slight chewiness. Let it cool down. You can adjust the amount of sweet potato to your preference.
Step 3
Next, carefully separate the egg whites and yolks into two clean bowls.
Step 4
Add about half a tablespoon of sugar to the egg whites and whip them until they form stiff peaks, creating a meringue.
Step 5
While some might use chopsticks or a whisk to make meringue, which can be quite challenging, I decided to use my hand blender for efficiency! With the hand blender, you can achieve stiff peaks in about 5 minutes. A crucial tip for making meringue: ensure the bowl containing the egg whites is completely dry. Any moisture will prevent the meringue from forming properly, so always use a dry bowl.
Step 6
You’ll know your meringue is ready when you can turn the bowl upside down without it sliding out.
Step 7
In the bowl with the egg yolks, add about two pinches of salt. Use the hand blender to whip the yolks until they become pale ivory in color and increase in volume.
Step 8
Gently fold the whipped egg yolks into the stiff meringue using a spatula, being careful not to deflate the airy foam. Then, add the cubed sweet potato and gently mix everything together until just combined. Your soufflé omelette batter is now ready!
Step 9
Lightly grease a non-stick pan with canola oil, then wipe it with a paper towel to create a thin, even coating. Carefully pour the batter into the prepared pan.
Step 10
Cook the omelette over very low heat to prevent burning. Cover the pan with a lid and let it steam for about 12 minutes. This method ensures the inside cooks thoroughly and becomes wonderfully fluffy.
Step 11
After 12 minutes, gently fold the omelette in half. Then, cover the pan again and cook for another 3 minutes to ensure the sides are also cooked through.
Step 12
After 3 minutes, your sweet potato soufflé omelette is beautifully cooked on all sides! Carefully transfer it to a serving plate. Drizzle generously with maple syrup, dust with powdered sugar, and sprinkle with parsley flakes for a lovely garnish. Enjoy this delightful dish while it’s warm!
