Souffleomeletpuffyomelet Recipes

SOUFFLE OMELET (PUFFY OMELET)

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.

PUFFY OMELET

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.

SUPER FLUFFY OMELET RECIPE BY TASTY

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!

SOUFFLé OMELET

Steps:

• Preheat oven to 375 degrees. Whip egg whites, add cream of tartar and salt and continue whipping to soft peaks. Whisk yolks and pepper to taste in a separate bowl. Fold yolks into whites until just incorporated.
• Melt butter in a small nonstick skillet over low heat. Pour in eggs and immediately place the skillet in the oven. Bake until eggs are puffed and browned on top but not dry, about 10 to 12 minutes.
• Loosen the edges of the omelet with a spatula and slide it onto a plate. Spoon goat cheese down the middle and gently fold in half. Fold again and serve immediately.

PUFFY OMELET

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

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 DESSERT OMELET

Steps:

• In a bowl, beat egg whites with salt until stiff peaks form; set aside. In another bowl, beat the egg yolks, sugar, flour, lemon zest and vanilla until smooth. Fold in egg whites. In a 10-in. ovenproof skillet, melt butter over medium-low heat. Add egg mixture. Cook without stirring for 6-7 minutes or until bottom is golden brown. Remove from the heat. Broil 4 in. from the heat for 1 minute or just until top is golden (watch carefully). Fold omelet in half; transfer to a serving platter. Top with strawberries and whipped cream.

SOUFFLé OMELET WITH APRICOT SAUCE

Steps:

• For the sauce, in a medium saucepan combine the sugar, orange juice and vanilla bean seeds or vanilla extract and bring to a boil. Reduce by a third. Add the apricots, turn the heat down to medium and simmer 5 to 10 minutes, until the apricots are soft. Remove from the heat and divide among 4 plates or pour the sauce onto a platter and arrange the apricots on the edge.
• Preheat the oven to 425 degrees. Have the platter for your omelet close at hand.
• Whisk the egg whites in a clean dry bowl or in the bowl of a standing mixer fitted with the whisk attachment. When they begin to foam, add the cream of tartar and continue to whisk at medium speed until they form medium peaks. Continue whisking on medium speed while you slowly add the sugar, until the egg whites form stiff, satiny but not dry peaks.
• In another large bowl, beat the egg yolks and add the Cointreau, salt and nutmeg. Stir 1/4 of the egg whites into this mixture, then gently fold in the rest.
• Heat a 10-inch skillet that can go into the oven over medium-high heat. Add the butter to the hot pan, and when the foam subsides and the butter is just beginning to color, gently scrape in the egg mixture, using a rubber spatula. Do not stir. Immediately transfer to the oven for 2 1/2 to 3 minutes, until puffed. Remove from the heat, sprinkle half the toasted almonds over the omelet and slide or turn out onto the platter, folding the puffed omelet in half as you do. Sprinkle with the remaining toasted almonds and dust with powdered sugar if you wish. Spoon onto the plates with the apricot sauce and serve. Note: You can also serve the apricot sauce separately and spoon it over the soufflé.

HOW TO MAKE SOUFFLé

Steps:

• In "Mastering the Art of French Cooking," their profoundly influential 1961 cookbook, Julia Child, Simone Beck and Louisette Bertholle describe the soufflé as the "epitome and triumph of the art of French cooking." A half-century later, soufflé remains as vital as ever, as successive generations of chefs revisit and refresh the classic recipe. A souffle has two main components, a flavorful base and glossy beaten egg whites, and they are gently folded together just before baking. The word itself comes from "souffler," meaning "to breathe" or "to puff," which is what the whites do to the base once they hit the oven's heat. The base may be made either savory or sweet. Savory soufflés usually incorporate cheese, vegetables, meat or seafood and are appropriate for a light dinner or lunch, or as a first course. They require a substantial and stable base, in the form of a cooked sauce that often involves butter, egg yolks and some kind of starch (flour, rice or cornstarch). Sweet soufflés, with fruit, chocolate or liquors, make spectacular desserts. The base can be made from a fruit purée, or a sweet, rich sauce. Soufflés are found all over France, with each region applying its own spin. In Alsace, cooks use kirsch. In Provence, goat cheese or eggplant are excellent additions. And naturally, Roquefort cheese is a popular addition in Roquefort.
• Marie-Antoine Carême, the father of French haute cuisine, is credited with perfecting and popularizing the soufflé, publishing his recipe in "Le Pâtissier Royal Parisien" in 1815. (The first recipe had appeared in 1742, in Vincent La Chapelle's "Le Cuisinier Moderne.") Initially, Carême made his soufflés in stiff pastry casings called croustades that were lined with buttered paper. Soon after, vessels were developed just for making souffles, deep dishes with straight sides, for the tallest rise. Carême went on to create several variations, including Soufflé Rothschild, named after his employer, one of the richest men in France; it contained candied fruit macerated in a liquor containing flecks of gold. (Contemporary versions substitute more attainable kirsch for the golden elixir.) As the soufflé evolved, the number of variations grew. By the time Auguste Escoffier published "Le Guide Culinaire" in 1903, which codified the classic recipes of French cuisine, more than 60 soufflé variations were in common use, with versions that incorporated ingredients as varied as Parmesan cheese, foie gras, escarole, pheasant, violets, almonds and tea. A layered soufflé called a Camargo alternated stripes of tangerine and hazelnut soufflé batters in the same dish. "Mastering the Art of French Cooking," published nearly six decades later, offered several recipes, including a version called Soufflé Vendôme, in which cold poached eggs are layered into the unbaked soufflé mixture. After baking, the eggs warm up slightly, releasing their runny yolks when the soufflé is broken. Despite a movement in France in recent years that called for a more experimental take on traditional cuisine, there is still a place for perfect soufflé. And while chefs may innovate upon the classic version, those first 18th-century recipes are still very much in use. Above, the menu at Le Soufflé, a restaurant in Paris.
• Soufflé mold The soufflé has a pan created just for it, a deep ceramic dish with straight sides. Ceramic holds the heat evenly, so the center cooks at nearly the same rate as the edges, and the sides direct the expanding air upward, to give the most rise. A heavy metal charlotte mold also works. Or use a shallow oven-safe dish, like a gratin dish or a skillet. The soufflé won't rise as high, but it will still puff up. (It will likely cook faster, so watch it carefully.)Metal mixing bowl You will achieve better results beating the whites in a metal mixing bowl rather than in a plastic, glass or ceramic bowl. Plastic can retain oily residue, and glass and ceramic are slippery, making it harder to get the whites to cling and climb up the sides. This is especially important if you are beating the whites by hand. Stainless steel or copper work best.Electric mixer Using an electric mixer, whether it is a hand-held model or a stand mixer, makes the work of beating egg whites go faster and easier than if you were to use a whisk and your arms. Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best stand mixers.
• A chocolate soufflé is an eternal showstopper of a dessert. The flavor is dark and intense, yet the texture is light and custardy. Be sure to use excellent bittersweet chocolate. For maximum drama, always serve a soufflé straight from the oven.
• The primary technique for making a tall and airy soufflé is the proper beating of the egg whites. Once you learn it, a whole fluffy world opens up, rich with spongecakes, mousses and foams.• Always use eggs at room temperature or even warm, for the highest rise. Cold egg whites won't beat up as loftily. To get cold eggs to temperature quickly, soak them in their shells in warm water for 20 minutes. • Make sure your hands are clean. If there is any trace of oil or grease on them and you touch the egg whites, the soufflé may not puff. • Crack your eggs on a flat surface, like the countertop, instead of on the rim of the bowl. That way, you are less likely to shatter the shell and pierce the yolk. • There are two ways to separate eggs. The first is to hold the cracked egg over a bowl and pass the yolk between shells, letting the white slip into the bowl. Gently drop the yolk in into a separate, smaller bowl. Take care: The sharp edge of the shell can easily pierce the yolk, allowing it to seep into the white. The other method requires you to strain the whites through your fingers, but it ensures that yolks do not creep into the whites. First, set up three bowls. Hold your hand over one bowl and drop the cracked egg into your palm, letting the white run through your fingers into the bowl. Drop the yolk into the second bowl. Inspect the white for traces of yolk. If there are none, slip the white into the third bowl. Repeat with remaining eggs. Using that first bowl as a way station for each freshly cracked white before it gets added to the main bowl of pristine whites helps ensure no yolk contaminates the mixture.• Well-beaten, stable whites are the key to a gorgeously puffy soufflé. So don't rush this step. The slower you go, the better your chances for success. • Take a moment to make sure there are no traces of yolk or any fat in the egg whites or the bowl. (Egg yolk will impede the whites from frothing.) • Adding a little bit of acid (in our recipes, cream of tartar) helps stabilize the egg foam, and also helps prevent overbeating. Beating the whites in a copper bowl will produce a similar result without the added acid, which is why copper bowls were historically considered essential for making meringues. • If you are using a stand mixer, check the bottom of the bowl every now and then for unbeaten egg whites. Sometimes the whites pool there, and when you go to incorporate the meringue into the base, those whites will deflate the overall soufflé. Whisk any pooled whites by hand into the rest of the meringue and continue beating with the machine. • Beat until the meringue is just able to hold stiff peaks. This means that when you lift the whisk out of the meringue, it will create a little cowlick that stays upright without drooping as you gently move the whisk. It should look glossy, or be just starting to lose its shine. Don't overbeat (which will make the foam turn grainy and dry) or underbeat (which won't give the proper lift). If you overbeat your whites, you might be able to rescue them by beating in another egg white. This often restores them.• The goal in folding the egg whites into the base is to work quickly and use a light touch. This lightens the base, making it easier to fold in the rest of the meringue mixture all at once. Fold in a C shape, as demonstrated in the video above: Starting in the middle of the bowl, drag the thin edge of a spatula down like a knife, then tilt and scoop up a spatula full of the soufflé base, making sure to scrape the bottom of the bowl. Turn the batter over, away from your body, back into the middle of the bowl. Shift the bowl 45 degrees, and repeat. • Stop folding when the streaks of white have just disappeared - or rather, when they have almost disappeared. A few white streaks are preferable to overfolding, which deflates the batter.• Buttering the soufflé dish, then coating the butter with something with a bit of texture, is essential for the rise. If the soufflé dish were to be just buttered, the soufflé would slip down the sides instead of climbing. An additional thin coating of granulated sugar, bread crumbs, ground nuts or grated cheese creates a rough texture for the egg whites to hold onto as they rise.• If your soufflé dish isn't big enough to accommodate all of the batter, you can extend it by tying a buttered piece of parchment paper or foil around the rim of the soufflé dish to increase its volume.• For individual soufflés, use small ramekins placed on a rimmed baking sheet so they are easy to get in and out of the oven. Reduce the cooking time of a larger soufflé by about half.• Heat matters. Make sure the oven is preheated; that initial hot blast expands the air trapped inside the bubbly foam of batter, which makes it rise. Having the soufflé base hot or warm when you fold in the egg whites helps the temperature rise quickly, too.• Baking the soufflé on a preheated baking sheet on the bottom of the oven helps the soufflé cook on the bottom as well as the top, producing a more even result. The baking sheet will also catch any overflow.• For a higher rise, rub your thumb around the inside rim of the soufflé dish to create a gap between the dish and the batter. (Many soufflé dishes already have a groove there to help.) • If you want a perfectly flat top to your soufflé, level the foam with the back of a knife before baking, and before running your thumb around the edge of the dish. Or you could leave the foam as it is, for a more natural, wavy look. Julia Child preferred a natural top; pastry chefs tend to prefer a flat top. • A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster. (Chocolate soufflés can also be intentionally underbaked for a gooey chocolate interior. The soufflé should be a tad wiggly when gently shaken but firm around the edges.) Thicker soufflés made with flour, like a cheese soufflé, don't rise as much in the oven, but won't collapse as much either. • Use the window of your oven to monitor the soufflé, and don't open the oven door until you see the soufflé puff up over the sides of the dish. Once it has done that, you can safely open the oven and check on it. • If the top of your soufflé starts to brown too fast, top it with a round of parchment paper. • All soufflés fall within minutes of coming out of the oven, because the hot air bubbles contract when they hit cooler air. That's why you need to serve them immediately after baking. But as long as you don't overfold the whites, and you resist opening the oven door until the last few minutes of baking, your soufflé will rise gloriously before the dramatic and expected collapse. • You can prepare any soufflé batter ahead, but you will probably lose some volume. Assemble the soufflé in its dish, then set it aside in a warm place without drafts for up to four hours. Julia Child recommends turning your largest soup pot over the soufflé, and that would work. But any draft-free space is fine. A draft could deflate the foam.
• This savory soufflé is as classic as can be, with beaten egg whites folded into a rich cheese-laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish.
• Once you've mastered more basic soufflés, try this very light recipe, adapted from Julia Child, which uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. A combination of raspberries and strawberries makes it marvelously pink.
• Savory soufflés are usually served by themselves, but sweet soufflés often have a sauce on the side, to be poured into the center of the soufflé after you've dug in your spoon. Or opt for ice cream, which provides a thrilling hot-cold contrast. Either will deflate the soufflé, so add it after your guests have had a chance to admire it. This creamy custard, made from egg yolks and milk, is a great sauce for any sweet soufflé, including chocolate, fruit and Grand Marnier. You can flavor the sauce with a dash of liquor, some lemon zest or a pinch of cinnamon or another spice.A versatile choice, caramel sauce is lovely with all kinds of sweet soufflés, be they flavored with simple vanilla bean, chocolate or fruit.A perfect match for fruit soufflés, this can be as simple as a lightly sweetened purée of fruit, or a more elaborate fruit-flavored custard or curd.A chocolate sauce accentuates the richness of chocolate soufflés. You can use the same type of chocolate in the sauce as you've used in the soufflé, or try mixing it up, using a darker and more bitter chocolate to cut the sweetness, or a milk chocolate to step it up.
• Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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