How to Make the Absolute Perfect Puffy Omelet
The Perfect Puffy Omelet I could not decide on 'puffy' or 'fluffy' as my description; both are appropriate.
If you are looking for a better recipe for the perfect omelet, try mine.
It has never failed me and is very easy to make over and over again, time after time.
So for that special omelet for your next brunch or if you want to surprise your husband on Father's Day Breakfast in Bed, here's how: 4 Large Eggs, separated Salt, 1/2 teaspoon Pepper, just a few grinds to taste Water, 4 tablespoons Butter or Oil (or bacon drippings, my personal favorite!), 1 tablespoon Beat the egg whites until still but not dry.
Preheat oven to 350 degrees F.
Beat egg yolks until thick and lemon-colored.
Add salt, pepper, and water.
Gently fold in egg whites; you do not want to let the egg whites collapse...
just fold in using a large spatula or similar scraping item.
Heat butter, oil or dripping in an omelet pan over moderate heat.
If you do not have an omelet pan, use your best high-sided saute pan.
When pan is hot, add the egg mixture.
Lower the heat to medium - low.
Cook for about 3 minutes or until you see the eggs begin to puff up and are firm on the bottom.
Place the pan in the preheated oven.
Bake 10 minutes or until the top is dry and the does not retain an impression when pressed down.
Cut about halfway through across the center.
Slip a narrow spatula under one half and tip the pan towards the other half.
Carefully loosen the omelet if it is not already loose and fold over in half with one quick, deliberate motion.
Serve immediately with or without sauce or toppings.
Optional Toppings Cheese Crab meat or baby shrimp Sauteed mushrooms Jellies, jams or marmelades Diced Bacon Fried Onion Tomato Salsa with Slivered Green Onion
If you are looking for a better recipe for the perfect omelet, try mine.
It has never failed me and is very easy to make over and over again, time after time.
So for that special omelet for your next brunch or if you want to surprise your husband on Father's Day Breakfast in Bed, here's how: 4 Large Eggs, separated Salt, 1/2 teaspoon Pepper, just a few grinds to taste Water, 4 tablespoons Butter or Oil (or bacon drippings, my personal favorite!), 1 tablespoon Beat the egg whites until still but not dry.
Preheat oven to 350 degrees F.
Beat egg yolks until thick and lemon-colored.
Add salt, pepper, and water.
Gently fold in egg whites; you do not want to let the egg whites collapse...
just fold in using a large spatula or similar scraping item.
Heat butter, oil or dripping in an omelet pan over moderate heat.
If you do not have an omelet pan, use your best high-sided saute pan.
When pan is hot, add the egg mixture.
Lower the heat to medium - low.
Cook for about 3 minutes or until you see the eggs begin to puff up and are firm on the bottom.
Place the pan in the preheated oven.
Bake 10 minutes or until the top is dry and the does not retain an impression when pressed down.
Cut about halfway through across the center.
Slip a narrow spatula under one half and tip the pan towards the other half.
Carefully loosen the omelet if it is not already loose and fold over in half with one quick, deliberate motion.
Serve immediately with or without sauce or toppings.
Optional Toppings Cheese Crab meat or baby shrimp Sauteed mushrooms Jellies, jams or marmelades Diced Bacon Fried Onion Tomato Salsa with Slivered Green Onion