Fluffy Omelet Recipe

Fluffy Omelet Recipe

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45 juta s/d 2.5 milyar listing 2017
Fluffy Omelet Recipe Fluffy Omelet Recipe The first step to accomplishing this task is separating the whites cleanly from the yolks. This is best done when the eggs are cold because the yolks are more taut and less likely to break. Even a speck of yolk can interfere with the whites’ ability to create a stable foam, so we employ a special method for separating the whites that allows the cook to discard an egg if the yolk breaks.
Fluffy Omelet

RECIPE DETAILS

Timeline

  • 15 minutes to preheat oven and make filling
  • 5 minutes to whip egg whites and combine with yolks, butter, and salt
  • 5 minutes to heat skillet and layer ingredients into pan
  • 5 minutes to bake omelet

Essential Tools

  • 12-inch ovensafe nonstick skillet
  • Electric mixer (preferably stand mixer)
  • Rubber spatula

Substitutions & Variations

  • A teaspoon of distilled white vinegar or lemon juice can be used in place of the cream of tartar.
  • A handheld mixer or a whisk can be used in place of a stand mixer, although the timing will be different.
  • Other grated or shredded cheeses can be used in place of the Parmesan; choose something potent so a little goes a long way. Good choices include Pecorino, fontina, Gruyère, and sharp cheddar.
  • The filling recipes have been specifically designed for this omelet. That said, you can use one of the filling recipes as a template for available ingredients. Vegetables and meats should be precooked to drive off excess moisture and fat and chopped small so they don’t tear the omelet. And don’t overstuff the omelet—3/4 cup of filling is plenty.

The pan used to cook the filling can be wiped clean and used to cook the omelet.

  • 4 large eggs, separated
  • 1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 recipe filling (recipes follow)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on mediumlow speed until foamy, 2 to 21/2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Using rubber spatula, fold egg yolk mixture into egg whites until no white streaks remain.
  2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over mediumhigh heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 41/2 minutes for slightly wet omelet and 5 minutes for dry omelet.
  3. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

ASPARAGUS AND SMOKED SALMON FILLING MAKES 3/4 CUP

  • 1 teaspoon olive oil
  • 1 shallot, sliced thin
  • 5 ounces asparagus, trimmed and cut on bias into 1/4-inch lengths
  • Salt and pepper
  • 1 ounce smoked salmon, chopped
  • ½ teaspoon lemon juice
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add asparagus, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice.

MUSHROOM FILLING MAKES 3/4 CUP

  • 1 teaspoon olive oil
  • 1 shallot, sliced thin
  • 4 ounces white or cremini mushrooms, trimmed and chopped
  • Salt and pepper
  • 1 teaspoon balsamic vinegar
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

ARTICHOKE AND BACON FILLING MAKES 3/4 CUP

  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 shallot, sliced thin
  • 5 ounces frozen artichoke hearts, thawed, patted dry, and chopped
  • Salt and pepper
  • 1/2 teaspoon lemon juice
Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Transfer bacon to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook until softened, about 2 minutes. Add artichokes, 1/8 teaspoon salt, and pepper to taste. Cook, stirring frequently, until beginning to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.

A Better Way to Whip Egg Whites

The first step to accomplishing this task is separating the whites cleanly from the yolks. This is best done when the eggs are cold because the yolks are more taut and less likely to break. Even a speck of yolk can interfere with the whites’ ability to create a stable foam, so we employ a special method for separating the whites that allows the cook to discard an egg if the yolk breaks. 1). For cleanest break (and fewest bits of shell), crack side of egg against flat surface, rather than edge of counter or side of mixing bowl. Fluffy Omelet - Step 1 2). Use 3-bowl method to separate eggs. Separate egg over first bowl, letting white fall into bowl. Transfer yolk to second bowl. If white has no traces of yolk, pour it into third bowl. Repeat process with each egg. Fluffy Omelet - Step 2 3). Whip egg whites and pinch cream of tartar on medium-low speed until foamy. (A slow start creates more volume and acidic cream of tartar promotes stability.) Fluffy Omelet - Step 3 4). Increase speed to medium-high and continue beating, gradually adding sugar in sweet recipes. Continue to whip whites to soft peaks (whites will droop slightly from end of whisk) or stiff peaks (whites will stand tall from end of whisk). If whites begin to look curdled or separated, you have gone too far and must start over. Fluffy Omelet - Step 4 fluffy omelet, fluffy omelet recipe, fluffy omelette, fluffy omelette recipe, recipes for deviled eggs, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Fluffy Omelet Recipe

Article Categories : Egg Recipes, Recipes

Fluffy Omelet

RECIPE DETAILS

Timeline

  • 15 minutes to preheat oven and make filling
  • 5 minutes to whip egg whites and combine with yolks, butter, and salt
  • 5 minutes to heat skillet and layer ingredients into pan
  • 5 minutes to bake omelet

Essential Tools

  • 12-inch ovensafe nonstick skillet
  • Electric mixer (preferably stand mixer)
  • Rubber spatula

Substitutions & Variations

  • A teaspoon of distilled white vinegar or lemon juice can be used in place of the cream of tartar.
  • A handheld mixer or a whisk can be used in place of a stand mixer, although the timing will be different.
  • Other grated or shredded cheeses can be used in place of the Parmesan; choose something potent so a
    little goes a long way. Good choices include Pecorino, fontina, Gruyère, and sharp cheddar.
  • The filling recipes have been specifically designed for this omelet. That said, you can use one of the
    filling recipes as a template for available ingredients. Vegetables and meats should be precooked to drive
    off excess moisture and fat and chopped small so they don’t tear the omelet. And don’t overstuff the
    omelet—3/4 cup of filling is plenty.

The pan used to cook the filling can be wiped clean and used to cook the omelet.

  • 4 large eggs, separated
  • 1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 recipe filling (recipes follow)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on mediumlow speed until foamy, 2 to 21/2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Using rubber spatula, fold egg yolk mixture into egg whites until no white streaks remain.
  2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over mediumhigh heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 41/2 minutes for slightly wet omelet and 5 minutes for dry omelet.
  3. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

ASPARAGUS AND SMOKED SALMON FILLING MAKES 3/4 CUP

  • 1 teaspoon olive oil
  • 1 shallot, sliced thin
  • 5 ounces asparagus, trimmed and cut on bias into 1/4-inch lengths
  • Salt and pepper
  • 1 ounce smoked salmon, chopped
  • ½ teaspoon lemon juice

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add asparagus, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice.

MUSHROOM FILLING MAKES 3/4 CUP

  • 1 teaspoon olive oil
  • 1 shallot, sliced thin
  • 4 ounces white or cremini mushrooms, trimmed and chopped
  • Salt and pepper
  • 1 teaspoon balsamic vinegar

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

ARTICHOKE AND BACON FILLING MAKES 3/4 CUP

  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 shallot, sliced thin
  • 5 ounces frozen artichoke hearts, thawed, patted dry, and chopped
  • Salt and pepper
  • 1/2 teaspoon lemon juice

Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Transfer bacon to paper towel–lined plate. Pour off all but 1 teaspoon fat from skillet. Add shallot and cook until softened, about 2 minutes. Add artichokes, 1/8 teaspoon salt, and pepper to taste. Cook, stirring frequently, until beginning to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.

A Better Way to Whip Egg Whites

The first step to accomplishing this task is separating the whites cleanly from the yolks. This is best done when the eggs are cold because the yolks are more taut and less likely to break. Even a speck of yolk can interfere with the whites’ ability to create a stable foam, so we employ a special method for separating the whites that allows the cook to discard an egg if the yolk breaks.

1). For cleanest break (and fewest bits of shell), crack side of egg against flat surface, rather than edge of counter or side of mixing bowl.

Fluffy Omelet - Step 1

2). Use 3-bowl method to separate eggs. Separate egg over first bowl, letting white fall into bowl. Transfer yolk to second bowl. If white has no traces of yolk, pour it into third bowl. Repeat process with each egg.

Fluffy Omelet - Step 2

3). Whip egg whites and pinch cream of tartar on medium-low speed until foamy. (A slow start creates more volume and acidic cream of tartar promotes stability.)

Fluffy Omelet - Step 3

4). Increase speed to medium-high and continue beating, gradually adding sugar in sweet recipes. Continue to whip whites to soft peaks (whites will droop slightly from end of whisk) or stiff peaks (whites will stand tall from end of whisk). If whites begin to look curdled or separated, you have gone too far and must start over.

Fluffy Omelet - Step 4