Sunday, March 10, 2013

Fluffy Puffy Omelets

I make lots of omelets, but I don't usually go to the effort of separating the yolks and whites and beating the whites to create a fluffy omelet. A recent feature in Cook's Illustrated inspired me to make one this morning. It was easy and turned out perfectly.

Start by making the filling. My refrigerator's pretty empty today, so I made a shallot-mushroom filling. Sautee sliced shallots in a little olive oil for a couple of minutes.

Add 4 oz. chopped mushrooms, salt, and pepper and continue sauteeing for a few minutes.

Preheat oven to 375 and set the filling aside while prepping the eggs. Separate 4 yolks and 4 whites. To the yolks, add a tablespoon of melted butter and some salt and whisk together. If your melted butter is warm, whisk rapidly!

Beat the whites (with some cream of tartar) until they form stiff peaks.

Gently fold the yolk mixture into the whites.

Melt a tablespoon of butter in an oven-proof skillet. Using a spatula, fill the skillet with the fluffy egg mixture.

Top with mushroom filling and 1/2 cup shredded parmesan cheese.

Bake on middle rack of oven until the center of the omelet springs back when lightly pressed (4-5 minutes). Run a spatula around the edges and then fold the omelet in half.

You won't see anything but a pile of fluffy egg until you cut it into servings. Here's mine.

This served two generously. If you're serving four, you'd either want to make two of them or serve with lots of sides.

Fluffy Puffy Omelets thanks to the food scientists at Cook's Illustrated. That's what we're having.


  1. I may try that this weekend instead of the regular omelets we normally have. Thanks to you (and Cook's Illustrated) for the inspiration.

  2. I'm wondering how you can adjust this to accommodate Alan's preference for egg white omelets. Maybe skip the yolks and go straight to putting beaten egg whites into pan to bake?