Learn to make a light, airy French soufflé omelette by whipping the egg whites to stiff peaks and folding them into the yolks. Serve with creamy mushroom sauce.

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Wow. This omelette recipe is seriously good. It is a French-style soufflé omelette, and the key piece of equipment is a hand mixer. You separate the whites from the yolks, whip the whites until stiff, fold everything together, then cook it gently in butter and serve it with a creamy mushroom sauce. The result is cloud-soft and impressive enough for a weekend brunch.

Ingredients

  • 2 eggs
  • Salt
  • Ground pepper
  • 1 tablespoon butter
  • Creamy mushroom sauce, for serving

Instructions

  1. Separate the egg yolks from the whites. Season the yolks with salt and pepper.
  2. Beat the yolks with a hand mixer until smooth and slightly pale.
  3. In a clean bowl, whip the egg whites with the hand mixer until stiff peaks form. Add about 2 spoonfuls of the whipped whites to the yolks and stir to loosen, then gently fold in the remaining whites, keeping as much air as possible.
  4. Melt the butter in a nonstick pan over low heat. Pour in the egg mixture and cook on one side only, without stirring, until the surface is set and no longer bubbly. Fold the omelette in half, slide it onto a plate, and serve with the creamy mushroom sauce.

Tips

  • Make sure the bowl and beaters are completely grease-free, or the whites will not whip up properly.
  • Keep the heat low; a soufflé omelette browns quickly and should stay pale and tender.
EggsOmeletteFrenchBreakfastBrunch

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