Japanese Soufflé Omelet

Japanese Soufflé Omelet

Ingredients:

• 3 large eggs, separated
• 1 tablespoon milk or cream
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• Optional fillings: cheese, ham, mushrooms, or herbs

Instructions:

1. Separate the Eggs:
   • Carefully separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
2. Prepare the Yolks:
   • Whisk the egg yolks with the milk or cream until smooth. Season with a pinch of salt and pepper. If you’re adding any fillings like cheese or herbs, mix them into the yolks now.
3. Whip the Egg Whites:
   • Using a clean, dry bowl and electric mixer, beat the egg whites until stiff peaks form. This means when you lift the beaters, the egg whites should stand up straight and hold their shape.
4. Combine Yolks and Whites:
   • Gently fold the whipped egg whites into the yolk mixture. Be careful not to deflate the egg whites; fold until just combined.
5. Cook the Omelet:
   • Heat the butter in a non-stick skillet over low to medium-low heat. Once melted and slightly bubbling, pour the egg mixture into the skillet.
   • Cover the skillet with a lid and cook for about 5-7 minutes, until the bottom is set but the top is still slightly runny.
6. Fold and Finish:
   • Using a spatula, carefully fold the omelet in half. If you prefer, you can also keep it open-faced.
   • Cover again and cook for an additional 1-2 minutes, until the omelet is fully cooked through but still soft and fluffy.
7. Serve:
   • Slide the omelet onto a plate and serve immediately, either plain or with your favorite toppings or fillings.

This soufflé omelet is a beautiful and light dish, perfect for a special breakfast or brunch. Enjoy its airy texture and delicate flavor!