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Puffy Omelet

PUFFY OMELET

this is a beautiful presentation for an omelet. it doesn't look like scrambled eggs! try with you favorite filling and toppings

Time: 95 minutes

Steps:

  • in a large bowl , let egg whites warm to room temperature about 1 hour
  • preheat the oven to 350 degrees f
  • on high , beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised
  • in small bowl , using the same beaters , beat egg yolks until thick and lemon colored
  • add salt , pepper , and milk gradually , beat until well combined
  • with a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined
  • slowly heat a 9-10" heavy skillet with heat resistant handle , or an omelet pan
  • add butter and oil
  • heat until it sizzles briskly-it should not brown
  • tilt pan to coat side with butter mixture
  • spread egg mixture evenly in pan
  • cook over low heat , without stirring , until lightly browned on underside-about 10 minutes
  • transfer skillet to oven , bake 10-12 minutes or until top seems firm when gently pressed with finger
  • to serve , fold omelet in half
  • turn out onto heated serving platter
  • garnish with parsley sprigs , if desired


puffy omelet image

Number Of Ingredients: 9

Ingredients:

  1. egg whites
  2. cream of tartar
  3. egg yolks
  4. salt
  5. pepper
  6. milk
  7. butter
  8. vegetable oil
  9. parsley


PUFFY OMELET

Recipe From foodnetwork.com

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

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.


Puffy Omelet image

Number Of Ingredients: 7

Ingredients:

  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 2/3 cup grated Gruyere cheese
  • 1/4 cup soda water
  • 2 tablespoons unsalted butter
  • Thinly sliced fresh chives, for topping
  • Thinly sliced fresh flat-leaf parsley, for topping


PUFFY OMELET

Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 30m

Yield 2

Steps:

  • Heat oven to 325°F.
  • In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
  • In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
  • Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
  • Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.


Puffy Omelet image

Number Of Ingredients: 6

Ingredients:

  • 4 large eggs, separated
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter or margarine
  • Salsa or tomato pasta sauce, heated, if desired


PUFFY OMELET

This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings

Recipe From food.com

Provided by TishT

Time 1h35m

Yield 4 serving(s)

Steps:

  • In a large bowl, let egg whites warm to room temperature about 1 hour.
  • Preheat the oven to 350 degrees F.
  • On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
  • In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
  • Add salt, pepper, and milk gradually, beat until well combined.
  • With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
  • Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
  • (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
  • Add butter and oil; heat until it sizzles briskly-it should not brown.
  • Tilt pan to coat side with butter mixture.
  • Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
  • Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
  • To serve, fold omelet in half.
  • Turn out onto heated serving platter.
  • Garnish with parsley sprigs, if desired.


Puffy Omelet image

Number Of Ingredients: 9

Ingredients:

  • 6 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 egg yolks
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 6 tablespoons milk
  • 2 tablespoons butter
  • 2 teaspoons vegetable oil
  • parsley, optional


SUPER FLUFFY OMELET RECIPE BY TASTY

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Recipe From tasty.co

Provided by Pierce Abernathy

Time 30m

Yield 2 servings

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!


Super Fluffy Omelet Recipe by Tasty image

Number Of Ingredients: 6

Ingredients:

  • 5 large egg whites
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, halved
  • salt, to taste
  • pepper, to taste
  • fresh chive, chopped, for garnish


SOUFFLE OMELET (PUFFY OMELET)

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

Recipe From food.com

Provided by Karen From Colorado

Time 30m

Yield 2 serving(s)

Steps:

  • Beat egg whites until frothy.
  • Add water and salt; continue beating about a minute or until stiff peaks form.
  • Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
  • Fold yolks into whites.
  • Heat butter in a 10 inch skillet with an oven proof handle.
  • Pour in egg mixture, mounding it a little higher on the sides.
  • Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
  • Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
  • Make a shallow cut off center of the omelet.
  • Place your fillers on the larger half of the omelet.
  • Fold the smaller half over the fillers.
  • Slip omelet onto a warmed plate.


Souffle Omelet (Puffy Omelet) image

Number Of Ingredients: 5

Ingredients:

  • 4 egg whites
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1 tablespoon butter or 1 tablespoon margarine


PUFFY APPLE OMELET

With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime-including for a light supper. -Melissa Davenport, Campbell, Minnesota

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 2 servings.

Steps:

  • Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.


Puffy Apple Omelet image

Number Of Ingredients: 11

Ingredients:

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt, optional
  • 2 large eggs, separated, room temperature
  • 3 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • TOPPING:
  • 1 large apple, peeled if desired, and thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon


OVEN BAKED OMELET

Yummy, fluffy eggs made in the oven.

Recipe From allrecipes.com

Provided by sarigal

Time 40m

Yield 6

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.


Oven Baked Omelet image

Number Of Ingredients: 7

Ingredients:

  • 1 teaspoon butter
  • 9 large eggs
  • ½ cup sour cream
  • ½ cup milk
  • 1 teaspoon salt
  • 2 green onions, chopped
  • ¼ cup shredded Cheddar cheese


PUFFY CORN OMELET

Recipe From epicurious.com

Yield Makes 4 main-course servings

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk."
  • Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.
  • Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.


Puffy Corn Omelet image

Number Of Ingredients: 6

Ingredients:

  • 3 ears of corn, husked
  • 4 1/2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs, separated
  • 1 tablespoon finely chopped fresh chives


PUFFY OMELET

Recipe From epicurious.com

Steps:

  • Melt butten in small sausepan. Blend in flour and salt. Cook one minute. Stir in milk. Cook until thick and smooth Beat egg whites untill stiff enough to hold firm peaks Beat yolks well. Stir youlks into white sause. Fold in egg whites Heat shortening in large frying pan. Pour in omelet. Cover and cook untill light brown. 20 min on medium or medium low add cheese loosen from sides, cut through middle tilt pan. fold in half and side onto platter


PUFFY OMELET image

Number Of Ingredients: 6

Ingredients:

  • 1/4 c. oleo
  • 3-1/2 T. flour
  • 1 t. salt
  • 1 cup milk
  • 6 eggs separated
  • 2 T. butter/shortening


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