The Secret Technique for an Extra-Fluffy Omelet

Part omelet, part souffle, this simple technique makes a two-egg omelet that's fluffy and filling.

You want to make a breakfast that will impress out of the half-dozen eggs and random condiments in your refrigerator? Don’t worry–you have all the right ingredients to make an epic omelet at home! From a simple dish with fresh herbs to one that’s bursting with ham and cheese, the sky’s the limit.

How to Make a Cloud-Like Omelet

You’ll need a strong whisking arm for sure. This French technique is part omelet, part souffle and when done correctly, it makes two or three eggs into a fluffy mass that will fill a whole dinner plate. Here’s what to do:

Step 1: Separate the Eggs

You’ll want to crack each egg, and put egg whites in one bowl and the egg yolks in another. (Here’s our brilliant tactics for dividing the yolk from the white.) Lightly scramble the yolks, season with salt and pepper and set ’em aside.

Step 2: Whisk It Good

You’re about to get down to the real work now. Take a whisk to the egg whites and don’t stop beating them until you have stiff peaks. (Okay, you can take breaks, but don’t give up!) Then gently fold your light-as-air whites together with the yolks.

See our guide on how to fold ingredients for light-as-a-feather texture.

Step 3: Cook to Perfection

Next, choose your cooking method. You can cook the fluffy mixture in a nonstick skillet on the stove top (melt butter, and cook mixture over medium-low until golden, then fold in half to serve) or in an oven-proof 8-inch skillet under the broiler (grease your skillet, add eggs, broil for 2 to 4 minutes and fold in half to serve).

It couldn’t be simpler!

By the way, here’s why you should always eat egg whites and the yolks.

Add Your Own Flavor

The best thing about this omelet technique is the infinite ways to personalize it. Add fillings like cooked vegetables or cheese before folding the omelet in half, or top with a condiment like hot sauce or salsa. Why not DIY your own fresh salsa?

You can also add flavor to the egg mixture like sour cream, Greek yogurt or dried herbs. Just beat them into the yolks before adding the whipped egg whites. Don’t add vegetables or meats to the egg mixture before cooking, though, because heavy mix-ins destroy the delicate structure of the egg white. Your over-the-top fluffy omelet will deflate into a plain Jane omelet pretty quickly.

Never fear an empty fridge again, with this sky-high omelet technique as long as you have eggs, you have a meal!

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.