Mia Makes: Souffle Omelette (And I'm never gonna make it again)

 Recently there's this really IG-worthy looking, thick and fluffy omelette trend going on and so I thought, why not try it too?

And nope, I didn't make my own Thosai, so no recipe for that. 

And actually, you can't call this a recipe either because it's gonna be just eggs (how ever many you fancy) with salt and pepper. You won't be able to fill the souffle omelette with anything, but perhaps you can try with some grated cheese or herbs for added flavour if you really want to. 

So let's get over with the shortest ingredient list ever, so we can get started. To get a decent sized souffle omelette for 1, you'll need:

Eggs. 

(I used two, you can use three or even four if you're ravenously hungry)

Salt and pepper to taste.

So first up, separate your yolks and whites. Be careful to not have any traces of yolk (or oil, if you happen to be using a bowl that's greasy for your whites, it won't work) in your whites, if not they won't whisk up. 

Using a electric whisk, or a balloon whisk if you're ready to spend some elbow grease, beat up your egg whites on medium until they fluff up into (nearly) stiff peaks. 

Then, add in your desired seasonings into your yolks and beat for a few seconds to combine before folding the yolks and whites together lightly. Do so by first tempering the yolk mixture with 1/4 to 1/3 of the beaten egg whites (you can stir lightly to mix at this point) until homogenous before folding in the rest of the whites. I actually prefer folding the batter using a balloon whisk as I find that it requires much less folding as compared to using a spatula, but you do you. 

Then, pour all the batter into a suitable sized non-stick pan that's lightly greased and cook on low heat with the lid on until the bottom has turned golden brown and the surface has set. You may sprinkle some grated cheese or chopped herbs over the top of the omelette at this point, if desired. Then, carefully flip the omelette in half. 

I'm not that keen on having my souffle omelette too raw and runny in the middle, hence I flipped mine and "steamed" them for a few more minutes with the lid on for the interior to cook further. But if you want a runny, creamy interior, you can also slide the omelette off your pan and flip it in half directly onto your serving plate. 

Looks so pretty, doesn't it? But I will never ever make it again. HAHA!

The texture of this souffle omelette is unbelievably light and airy, like I was eating nothing. Not only that, the eggy flavour of a normal omelette was also thinned out possibly due to the excessive volume created by beating air into the whites, that I was also tasting nothing. 

So well, try this if you're eating for the Gram; not if you're eating for satisfaction. 

Till then,

Mia Foo