Fluffy Cloud Omelette. See our guide on how to fold ingredients for light-as-a-feather texture. Great recipe for Fluffy Cloud Omelette.. Separate the egg yolks from the egg whites and gently salt the yolks, mix them with a fork Cloud omelette: the secret to make a super fluffy frittata!.

As in the cloud pancake recipe. It has a very very soft consistency; the tiny bubbles burst in the mouth and the cheese between the folds melts into a fluid consistency. The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry. You can cook Fluffy Cloud Omelette using 3 ingredients and 3 steps. Here is how you cook it.

Ingredients of Fluffy Cloud Omelette

Prepare 2 tbsp of sunflower oil.
You need 4 of eggs.
You need 2 tsp of salt.

If you have some eggs and a few extra minutes to beat the whites, you can do it. No need to prep a soufflé dish or preheat an oven, and no need to make a béchamel or pastry cream base, nor bake it until puffed and browned. Lift up each side of the omelette and drop a tablespoon of butter underneath. Remove the lid and season the omelet with salt and pepper.

Fluffy Cloud Omelette instructions

Separate the egg yolks from the egg whites and gently salt the yolks, mix them with a fork.
With a hand mixer, beat the egg whites until hard.
Gently mix the two and fry it on hot oil in a pan. If you can, then fold it in half in the pan. Heavenly fluffy texture!!!.

Remove the pan from the heat. More foam = fluffy, light-as-a-cloud eggs. Pro-Tip for the Last Omelet Recipe: Don't add salt to the eggs until you serve them. The salt raises the cooking temperature and the eggs will not be as fluffy. Please send me an e-mail and let me know what you think!