Make a thick, cloud-like soufflé omelet with just eggs, butter, salt, and chikuwa Japanese fish cake. Whipped egg whites give it height; a quick bake sets it.

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This recipe comes from Pantip.com member Phatty Land. After making sweet soufflé pancakes, it was time for a savory soufflé omelet, this one studded with chikuwa, the Japanese tube-shaped fish cake. The trick is separating the eggs and whipping the whites to stiff peaks before folding them into the yolks, which guarantees a tall, pillowy omelet.

Ingredients

  • 3 eggs
  • Chikuwa (Japanese fish cake), or another mild fish cake
  • Salt
  • Salted butter

Equipment

  • Oven-safe skillet or small pan
  • Oven
  • Electric mixer or a whisk

Instructions

  1. Cut the chikuwa into small pieces and set aside.
  2. Separate the yolks from the whites. Add a pinch of salt to the yolks.
  3. Whip the egg whites to stiff peaks.
  4. Beat the yolks, then whisk in about a quarter of the whipped whites until smooth. Gently fold in the remaining whites.
  5. Heat the skillet, add a little butter, and sauté the chikuwa until heated through. Turn off the heat and pour in the egg mixture, then bake in the oven for about 5 minutes, until puffed and set.

Tips

  • Fold the whites gently so you keep as much air in the batter as possible; that air is what makes the omelet rise.
  • Serve immediately, since soufflé omelets begin to deflate as they cool.
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