Fluffy Cloud Omelet
Experience the delight of a Fluffy Cloud Omelet, a stunning breakfast dish that elevates the traditional omelet into a light and airy masterpiece. Unlike ordinary scrambled eggs, this omelet puffs beautifully in the oven, making it perfect for impressing guests or indulging in a special morning treat. Customize with your choice of fillings such as cheese, herbs, vegetables, or meats for a personalized touch that suits your palate. Serve alongside fresh fruits or your favorite breakfast accompaniments for a well-rounded meal.
4
Servings
120
Calories
9
Ingredients
Ingredients
Egg whites
6 (Room temperature)
Cream of tartar
1/8 teaspoon (N/A)
Egg yolks
6 (N/A)
Salt
3/4 teaspoon (N/A)
Pepper
1 dash (N/A)
Milk
6 tablespoons (N/A)
Butter
2 tablespoons (N/A)
Vegetable oil
2 teaspoons (N/A)
Parsley
Optional, for garnish (Fresh sprigs)
Instructions
1
1. Begin by allowing the egg whites to warm at room temperature for about an hour before starting the recipe.
2
2. Preheat your oven to 350°F (175°C).
3
3. In a large mixing bowl, use an electric mixer on high speed to beat the egg whites with cream of tartar until stiff peaks form. This should take approximately 2-3 minutes.
4
4. In a separate small bowl, use the same beaters to beat the egg yolks until they are thick and pale yellow. This should also take about 2 minutes.
5
5. Gradually add the salt, pepper, and milk to the egg yolks, mixing well until fully combined.
6
6. Carefully fold the egg yolk mixture into the whipped egg whites using a wire whisk or rubber spatula. Be gentle to maintain the volume of the egg whites.
7
7. Heat a 9-10 inch heavy skillet or omelet pan over medium heat. Test the temperature by sprinkling a few drops of cold water onto the surface; it should sizzle and evaporate quickly.
8
8. Add the butter and vegetable oil to the heated pan, swirling it to coat the bottom and sides without allowing it to brown.
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9. Pour the egg mixture into the pan, spreading it evenly. Cook on low heat without stirring for about 10 minutes, or until the underside is lightly browned and set.
10
10. Carefully transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the top feels firm when lightly touched.
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11. To serve, gently fold the omelet in half and slide it onto a heated serving platter.
12
12. Garnish with parsley sprigs, if desired, and serve immediately while still warm.
Nutrition Information
6g
Fat
3g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Fluffy Cloud Omelet?
A Fluffy Cloud Omelet is a light and airy breakfast dish that is partially cooked on a stovetop and then finished in the oven to create a puffed, soufflé-like texture.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving contains approximately 120 calories.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
Why should egg whites be at room temperature?
Egg whites should sit at room temperature for about an hour to help them reach maximum volume when beaten.
What role does cream of tartar play in this recipe?
Cream of tartar is added to the egg whites to stabilize them and help form stiff peaks.
How long should I beat the egg whites?
You should beat the egg whites on high speed for approximately 2 to 3 minutes until stiff peaks form.
How should the egg yolks be prepared?
The egg yolks should be beaten in a separate bowl for about 2 minutes until they are thick and pale yellow.
What ingredients are mixed into the egg yolks?
The egg yolks are mixed with 3/4 teaspoon of salt, a dash of pepper, and 6 tablespoons of milk.
What is the best way to combine the yolks and whites?
Carefully fold the yolk mixture into the whipped whites using a wire whisk or rubber spatula to avoid losing volume.
What size skillet is needed for this omelet?
A 9-10 inch heavy skillet or specialized omelet pan is recommended.
How do I test if the skillet is ready?
Test the heat by sprinkling a few drops of cold water on the surface; it should sizzle and evaporate immediately.
Which fats are used to cook the omelet?
The recipe uses a combination of 2 tablespoons of butter and 2 teaspoons of vegetable oil.
How long does the omelet cook on the stovetop?
It should cook on low heat without stirring for about 10 minutes.
How do I know the stovetop phase is complete?
The stovetop phase is done when the underside of the omelet is lightly browned and the mixture has set.
How long is the omelet baked in the oven?
The omelet needs to bake for an additional 10 to 12 minutes.
How can I tell if the omelet is fully baked?
The top should feel firm to the touch when lightly pressed.
How should the omelet be served?
Gently fold the omelet in half and slide it onto a heated serving platter.
What are some suggested fillings?
You can customize it with cheese, herbs, vegetables, or various meats.
What is the protein content per serving?
This recipe provides 12g of protein per serving.
How many carbohydrates are in this dish?
There are 3g of carbohydrates per serving.
What is the fat content?
Each serving contains 6g of fat.
Is milk a necessary ingredient?
Yes, the recipe calls for 6 tablespoons of milk to be mixed with the yolks.
What garnish is recommended?
Fresh parsley sprigs are recommended as an optional garnish.
Can I use a manual whisk for the entire process?
An electric mixer is recommended for the egg whites and yolks to ensure the correct consistency and volume.
What happens if I stir the omelet while it is on the stove?
You should not stir the omelet; it needs to remain undisturbed to set and brown properly.
Should the skillet be preheated?
Yes, the skillet should be heated over medium heat before adding the butter and oil.
Is this a good recipe for guests?
Yes, its stunning puffed appearance makes it an ideal dish for impressing breakfast or brunch guests.
How many egg whites are used?
The recipe requires 6 egg whites.
When should the omelet be served for the best texture?
It should be served immediately while still warm to enjoy its maximum fluffiness.