Puffy Omelet

A puffy omelet is a completely different creature from the flat, folded French style. Separated eggs with the whites beaten to stiff peaks create an omelet that rises like a souffle in the oven, golden on top with a creamy, airy interior that practically trembles on the plate.

The cream of tartar stabilizes the beaten egg whites and helps them hold their volume while folding in the yolks. Without it, the whites deflate faster and you lose the puff that makes this omelet special. Beating the yolks separately with cold water and salt until very light creates a loose, foamy mixture that blends into the whites without weighing them down.

The stovetop-to-oven method is the key technique. Three minutes over medium-low heat sets the bottom into a golden crust, then ten minutes in the oven cooks the top through without flipping. The result is an omelet that’s set all the way through but still soft and pillowy inside.

Kitchen Tips

• Use an ovenproof skillet. The pan goes from stove to oven, so make sure there’s no plastic handle that will melt. Cast iron or all-metal handles work.
• Fold gently when combining yolks and whites. Large, slow strokes from the bottom of the bowl preserve the air. Quick stirring collapses everything.
• Slide onto a warm plate immediately. Like a souffle, this omelet starts deflating as soon as it leaves the heat. Have your plate ready before you open the oven.

Variations

• Fill before folding with grated cheese, sauteed mushrooms, or fresh herbs tucked into the center slit.
• Add a tablespoon of grated Parmesan to the yolk mixture for a cheesy version with more flavor built into the eggs themselves.