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Ingredients
4 eggs (pasteurized if possible)
1-2 tablespoons of oil for frying
3 tablespoons of butter (salted, or unsalted with a pinch of salt)
Cheese (optional): a little bit of your favorite cheese, like cheddar or Gruyère
Green onion (optional): finely chopped, for sprinkling on top
Directions
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Directions
Step 1: Beat the Eggs
Using an Electric Mixer:
Crack all four eggs into a bowl.
Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.
Manually:
Gently separate the egg whites from the yolks, placing the whites in one bowl and the yolks in another.
Beat the egg whites with a hand whisk until they form stiff peaks. The egg whites should stand up straight when you lift the whisk.
Mix the egg yolks with a fork until smooth.
Step 2: Prepare the Soufflé Mixture
Gently fold one-third of the whipped egg whites into the egg yolks using a spatula. This helps to lighten the yolks and make them easier to mix with the rest of the whites.
Fold the remaining egg whites into the yolk mixture gently and quickly. Avoid stirring or mixing too hard to keep the mixture light and fluffy.
Tip: Some cooks recommend folding the egg yolks into the egg whites instead of the other way around to maintain fluffiness more effectively. Try both methods to see which works best for you.
Step 3: Cook the Omelet
Heat a non-stick pan over low heat and add 1-2 tablespoons of oil. Allow the oil to warm up slowly.
Pour the soufflé mixture into the pan once the oil is hot. Cover the pan immediately with a lid to trap the heat and cook for about three minutes.
Step 4: Add Butter and Extra Ingredients
When bubbles appear on the top of the soufflé, remove the lid.
Use a large spatula to carefully lift the soufflé from the pan.
Place a small amount of salted butter under the soufflé to melt and cover the bottom of the omelet. This adds flavor and prevents sticking.
If desired, sprinkle cheese flakes and chopped green onions on top.
Step 5: Serve Immediately
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