Ingredients:
- For the Omelet:
- 3 large eggs, separated
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- For the Sauce (Optional):
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- Salt and pepper to taste
Instructions:
- Prepare the Omelet:
- In a small bowl, whisk together the egg yolks, milk, salt, and pepper until well combined.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Cook the Omelet:
- Heat a non-stick skillet over medium-low heat.
- Add the butter to the skillet and swirl it around to coat the bottom.
- Pour the egg mixture into the skillet and cook, undisturbed, until the bottom is set.
- Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow the uncooked egg to flow underneath.
- Continue cooking until the omelet is set but still slightly jiggly in the center.
- Fold and Serve:
- Fold the omelet in half or thirds, and slide it onto a plate.
- Serve immediately with your preferred sauce or toppings, such as ketchup, soy sauce, or a creamy sauce.
Optional Sauce:
- Make the Sauce:
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until the sauce thickens and becomes smooth.
- Season with salt and pepper to taste.
Tips:
- Use fresh eggs for the best results.
- Don’t overbeat the egg whites, or the omelet will deflate.
- Cook the omelet over low heat to prevent it from browning too quickly.
- Serve the omelet immediately to enjoy its fluffy texture.
Enjoy your delicious Japanese Soufflé Omelet!