(2 servings) Printable Version
In small bowl, with mixer at high speed, beat egg yolks with 1/4 cup cold water and salt until very light; carefully fold yolk mixture into beaten whites.
In ovenproof 10 skillet over medium-low heat, in hot butter, cook egg mixture three minutes, or until puffy and golden on under side when lifted with a spatula.
Then bake 10 minutes or until golden and top springs back when tapped with finger. Run a spatula around sides to loosen omelet. Make a slit part way across center of omelette; tip skillet and with pancake turner, fold omelette in half; slide onto heated platter.
This recipe is more about technique than ingredients. While cream of tartar helps make it fluffy, it's the beating of the eggs and a watchful eye that really makes a flat, ordinary omelette into a big, puffy, amazing omelette.
Mr Breakfast would like to thank baseball27 for this recipe.
Recipe number 496. Submitted 9/13/2002.
Comments About This Recipe
What do you think of Puffy Omelette?
From Sara P.
Overall Average Rating =(out of 5)
Based on 6 votes.
Definitely puffy and bigger than when I just use the stove top.
Comment submitted: 3/16/2013 (#15406)
Mmm... masterpiece! Turned out great. Will make again for sure!
Comment submitted: 7/20/2012 (#14173)
Delicious and definitely puffy.
Comment submitted: 1/20/2012 (#13449)
It turned out really pretty like the picture and tasted good, but I don't think the extra time was really worth it. A plain fry pan omelette is just as good, just not as puffy. Good recipe though.
Comment submitted: 9/28/2011 (#12944)
This omelette was fantastic. I don't think I will ever stop eating it!!!!
Comment submitted: 3/22/2009 (#7819)
I think your Omelette was /is/ will always be oh sooooooo good!!!!!!
Comment submitted: 8/18/2006 (#75)
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