List of components.
4 eggs, if possible, pasteurized.
1-2 tablespoons of oil for frying.
3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.
Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.
Green onion (if desired) – Finely chopped, to sprinkle on top.
Directions
Step 1: Beat the eggs.
Using an electric mixer:
Mix the eggs: Break all four eggs into a bowl.
Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.
Manually:
Split the eggs: Gently divide the egg whites from the yolks, putting the whites in one bowl and the yolks in another.
Beat the egg whites: Use a hand whisk to beat the egg whites until they form stiff peaks. When the egg whites have firm peaks, they will stand up straight when you lift the whisk.
Mix the egg yolks with a fork until they are smooth.
Step 2: Prepare the Soufflé Mixture
Mix the whipped egg whites with the egg yolks by gently folding one-third of the whites into the yolks using a spatula. This helps to make the yolks lighter and easier to mix with the other ingredients.
Fold the whipped egg whites into the yolk mixture gently and quickly. Folding the eggs gently is crucial to keep them light and fluffy. Avoid stirring or mixing too hard.
Advice: Some cooks recommend mixing the egg yolks into the egg whites instead of the other way around to maintain the fluffiness more effectively. Test both techniques to find out which one suits you better.
Step 3: Make the Soufflé Mixture
Warm up the pan: Put a non-stick pan on low heat and add 1-2 tablespoons of oil. Let the oil warm up slowly.
Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.
Step 4: Put butter and any extra ingredients you want.
Look for bubbles: When you notice bubbles appearing on the top of the soufflé, take off the lid.
Raise the soufflé: Use a big spatula to carefully lift the soufflé from the pan.
Put some salted butter under the soufflé so it can melt and cover the bottom of the omelet. This makes it more flavorful and stops it from sticking.
You can add cheese flakes and chopped green onions for more flavor if you want.
Step 5: Serve right away.
Take the omelet out of the pan once the butter has melted and the omelet is cooked but still soft. Place it gently on a plate.
Fold the omelet in half before serving it for a classic presentation. Enjoy your light and fluffy omelet immediately!
Advice for Making the Best Fluffy Omelet
Use fresh eggs: The newer the eggs, the tastier the soufflé. Fresh eggs are better for whipping and maintain their shape for a longer time.
Cook the omelet slowly over low heat to make sure it cooks evenly without burning or shrinking.
Be careful when combining the egg whites with the yolks to keep the mixture fluffy.
Serve the soufflé omelets right away because they deflate quickly and taste best when fresh.