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souffle omelet
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
2 servings
Simone Marta
@maekryptoniana- Ingredients
- Recipe
- Eggs to taste
- Salt to taste
- Olive oil1/2 tablespoon
- ▪️ Break one egg at a time, transferring the yolks to a bowl and the whites to another slightly larger bowl.
- ▪️ Season the yolks with a pinch of salt and beat with a wire whisk for about 2 minutes, until they are lighter and slightly aerated.
- ▪️ Season the whites with a pinch of salt and beat for about 5 minutes.
- Attention to the point: the whites are marked by the beater and should form a firm peak, but still be elastic – if you beat the whites too much, they will be stiff and foamy.
- 📌 The point is when you lift the beater and form a beak upwards. If you lift the beater and the nozzle drops slightly, it's almost done. And just hit some more.
- ▪️Add half of the snow whites to the yolks and mix with a silicone spatula to incorporate.
- ▪️ Add the rest of the whites and mix gently, with movements from the bottom up, so you don't lose aeration.
- ▪️ Put the skillet on low fire to warm up. Drizzle with ½ tablespoon of oil and gently place the beaten eggs.
- ▪️ With the spatula accommodate the eggs, but without flattening the surface so you don't lose aeration.
- ▪️ Cover and cook for 6 minutes - the omelet will rise, firm and become opaque.
- ❗ Attention: if your lid is not glass, don't open it before at least 5 minutes to check the point, so you don't risk the omelet wither.
- ▪️ To serve, hold the skillet by the handle and approach the plate. With the spatula transfer the omelet to the plate, folding in half but without pressing.
- ▪️Serve immediately.
- 📌 If you want to add cheese, ham or another ingredient, do it before taking the skillet, incorporating delicately or throw it over the omelet, before capping. It's up to you!
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