Fluffy Souffle Omelette
ID: 58490e29...
A quick and airy breakfast treat made with just two eggs. This soufflé omelette features a cloud-like, melt-in-your-mouth texture, enhanced with optional cheese and parsley for savory flavor.
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🍳 烹饪流程
Separate the eggs, mix the yolks with salt, milk, flour, cheese, and parsley, and whip the whites with lemon juice and sugar to stiff peaks. → Gently fold the yolk mixture into the whipped whites to form a fluffy batter. → Cook the batter in a greased pan over low heat with the lid on for 5 minutes. → Fold the omelette in half, cook covered for 3 minutes, then turn off heat and let it rest covered for 3 minutes.
烹饪步骤
简要烹饪顺序
Separate the eggs, mix the yolks with salt, milk, flour, cheese, and parsley, and whip the whites with lemon juice and sugar to stiff peaks. → Gently fold the yolk mixture into the whipped whites to form a fluffy batter. → Cook the batter in a greased pan over low heat with the lid on for 5 minutes. → Fold the omelette in half, cook covered for 3 minutes, then turn off heat and let it rest covered for 3 minutes.
开场介绍
A quick and airy breakfast treat made with just two eggs. This soufflé omelette features a cloud-like, melt-in-your-mouth texture, enhanced with optional cheese and parsley for savory flavor.
步骤 1
Separate the egg whites and egg yolks into two separate bowls.
步骤 2
Add 1/4 tsp salt and 1 tbsp milk to the egg yolks, then mix well.
步骤 3
Optionally, mix in chopped parsley and grated cheese into the egg yolk mixture.
步骤 4
Sift 1 tsp of all-purpose flour into the yolk mixture and stir until fully combined.
步骤 5
Squeeze a few drops of lemon juice into the egg whites.
食材清单
重要提醒
Lemon juice helps stabilize the whipped egg whites, giving the omelette a fluffier structure.
Fold the batter gently; vigorous stirring will deflate the whipped whites and ruin the fluffy texture.
Always cook over low heat to prevent the bottom from burning before the inside is fully cooked.
Letting the omelette rest with the lid on after turning off the heat helps lock in the shape and volume.
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