Fluffy Sausage Omelet Recipes

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

PUFFY OMELET

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

FLUFFY JAPANESE OMELET

Steps:

• Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
• Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
• Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.