About 30 minutes before serving, preheat oven to 350 degrees. In large bowl, with mixer at high speed, beat egg whites until foamy; add cream of tartar and continue beating just until stiff peaks form.
- 4 eggs - separated
1/4 teaspoon cream of tartar
1/4 cup cold water
1/4 teaspoon salt
2 Tablespoons butter
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-inch 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 smadere for this recipe.
Recipe number 496. Submitted 9/13/2002.