Puffed Plain Omelet

An old-fashioned soufflé-style omelet: the whites are whipped and folded in, so it rises in the pan and stays feather-light. Hot water rather than milk keeps it tender.

Time: 15 min · Breakfast

Ingredients

• eggs, separated — 4 pcs
• salt — 0.5 tsp
• black pepper — 1 pinch
• hot water — 4 tbsp
• butter — 1 tbsp

Instructions

1. Beat the egg yolks until thick and pale, then stir in the salt, pepper and hot water.
2. Whisk the whites separately until they hold stiff peaks.
3. Fold the whites into the yolks in two additions, cutting through the mixture rather than stirring it.
4. Butter an omelet pan well, base and sides, and set it over low heat.
5. Pour in the mixture, spread it level, and let it cook gently until puffed and golden underneath, turning the pan now and then so it colours evenly.
6. Finish the top under a low grill or in a warm oven until just firm to the touch, then fold and slide onto a warm plate.

Open in the app