Fluffy Japanese Soufflé Omelette

JAPANESE·NON-VEGSource

A light and airy soufflé omelette, cooked to golden perfection and served with a side of fluffy rice.

Ingredients

4

Egg

2 whole

Salt

to taste

¼ tsp

Sugar

1 tsp

Butter

1 tbsp

Instructions

1Prepare the Eggs3m

Separate Eggs

Carefully separate the egg whites from the yolks. Place the yolks in a small bowl and the whites in a large mixing bowl.

Add Salt and Sugar

Add salt to the egg yolks and sugar to the egg whites.

Whisk Yolks

Whisk the egg yolks until smooth and slightly thickened.

Whip Egg Whites

Whip the egg whites with a whisk until stiff peaks form. This will take several minutes.

Combine Egg Mixtures

Gently fold the whipped egg whites into the egg yolk mixture until just combined. Be careful not to overmix, as this will deflate the whites.

2Cook the Omelette10m

Heat Pan

Melt butter in a non-stick pan over low heat. Swirl to coat the bottom of the pan.

Add Egg Mixture

Pour the egg mixture into the heated pan. Use a spatula to gently spread it into an even layer.

Cook Omelette

Cover the pan and cook on low heat for about 3 minutes, or until the bottom is set and lightly golden.

Fold Omelette

Using a spatula, carefully fold the omelette in half, then gently slide it onto a serving plate.

Flip and Finish

Flip the omelette to cook the other side for another 2-3 minutes until golden brown and cooked through.