Semi-inspired by the specialty giant omelettes served by a restaurant in France known as La Mère Poulard, semi-inspired by the mini soufflé omelette featured in Shokugeki no Soma, and semi-inspired by this guy, this is my super-special fluffy omelette recipe. (´･ω･`)
Seriously though, I’m not sure who came up with the idea of pan-frying beaten egg whites like an omelette, but it is absolutely ingenious.
1 tbsp sour cream
1/4 tsp salt
1 tbsp butter
1/4 tsp cream of tartar
Parsley for garnish
1. Take out 3 eggs and 2 bowls; 1 large and 1 small. Crack the eggs over the large bowl and careful separate the whites from the yolks as much as possible letting them drip into the large bowl, then dump the yolks into the small bowl.
2. Throw in a pinch of salt into the egg yolks and a heaping spoonful of sour cream, then beat them with a fork until the mixture is a solid creamy colour with no lumps.
3. Using an electric mixer, beat the egg whites heavily until they start to foam up and you can tilt the bowl upside down without the egg whites falling out. If you’re able to whisk them to this point by hand, you have both my respect and my jealously.
(Optional) Halfway through the beating process, you can add a quarter teaspoon of cream of tartar. It isn’t necessary, but use it if you have it because it’ll help to stabilize the egg whites once they’re fully beaten making them generally easier to work with.
4. At this point you can throw some butter on a frying pan and melt it on medium heat.
5. Carefully pour in the egg yolk mixture in with the fluffed up egg whites, and slowly fold it in with a spatula. Do not mix, or else the fluffiness of the whites will dwindle down. o(╥﹏╥)o
6. Once the butter is fully melted and it’s nice and hot, carefully pour the mixture into the pan and smooth it over with the spatula so it’s as flat as possible.
7. Turn the heat down only slightly and cover the pan with a lid, then let it rise for 5-10 minutes.
8. Lick the bowl clean. That’s part of the recipe.
9. After some time, take the lid off the pan and if it has noticeably risen, carefully nudge around the omelette with the spatula and check the underside making sure the colour is nice and slightly brown. If it is, carefully shake the frying pan to loosen the omelette making sure it’s not sticking.
(Optional) 10. At this point if you’d like to add some grated cheese, do so now; grate the cheese on top of the omelette before proceeding with the next step.
11. Take your spatula and carefully nudge it under the omelette (without ripping the omelette, this may take practice) until it’s in the centre, but do not flip it yet.
12. Pull the omelette out of the frying pan with the spatula and carefully slide it onto a plate, then turn the spatula over and fold the omelette in half on the plate.
13. Pour on some homemade tomato sauce, parsley flakes, or as is! ⊂(◉‿◉)つ
While the ingredients make it look like a fairly simple recipe, this one is all about technique. It’s amazing how you can make the same food taste different so just by cooking it differently…
It is absolutely essential that you don’t let any egg yellows whatsoever mix in with your egg whites; you’ll never be able to fluff up the whites enough. It will just be a foamy, liquidy mess and when you pour in the yellows they will all sink to the bottom.
If your heat is too low, the underside of the omelette won’t cook properly and therefore won’t hold its shape when you attempt the flip, so you’ll probably end up making foamy scrambled eggs (which is good too, but that’s not what I’m trying to teach you how to make!) Cook slightly lower than medium for best results, and make sure you use enough butter or else the omelette will stick to the pan and it can and will tear if you try to pull it out.
So yeah, it takes practice, don’t worry if you don’t get it right the first time, in fact you can see my progression here:
Oh but this thing is beautiful once you get it right!!! (◕‿◕✿) Check out the inside:
(mere, bolyhos, omelet)