Omelet Soufflé

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs for their culinary innovations. Here, they share their method for creating a fluffy omelet soufflé, from their book, Ideas in Food. 

An omelet soufflé (also called a Soufflé Omelet) is a hybrid between two classic French egg dishes – the omelet and the soufflé. You get the custardy centers of an omelet and the rise and lightness of a soufflé. It may seem intimidating but with four ingredients and minimal steps, consider this your entryway to the world of making soufflé. 

Before you prepare the eggs in this recipe, it is important to give the oven time to heat up. Maintaining an even heat in the oven will help your soufflé rise.

Another key to a successful omelet soufflé is the air you whip into the egg whites; it’s what gives the omelet soufflé its signature puff. You can whip soft peaks into the egg whites by hand or with an electric mixer.

Next, whip the egg yolks with a pinch of salt. Add the salt before you whisk the yolks, it will help the salt to dissolve into the mixture during the beating process and keep the soufflé airy. If you add the salt later, it may weigh down the air you’ve mixed into the eggs.

Be gentle when you fold the yolks into the whites; you don’t want to lose the precious air you have incorporated into the mixture. The more air you whip into the mixture, the more dramatic the puff in your final souffle. Once the skillet is in the broiler, it takes just a few minutes for it to rise, puff, and turn golden brown.

You can garnish this Omelet Souffle with your favorite tender herbs like chives, dill, or parsley, and serve it alongside a frisee salad. Feel free to substitute for the Gruyére with whatever melty cheese you have in the fridge, or even some Parmesan. This is a quick and easy recipe for any meal of the day.