Omelet Soufflé

Photo: Kate Mathis

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.

Yield: Makes One 8-inch Omelet
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 15 Minutes


Ingredients

  • 3 large eggs, separated
  • sea salt
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup shredded Gruyère cheese

Preparation

  1. Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
  2. In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
  3. In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Omelet Soufflé Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy