Fluffy Japanese Omelet

Ingredients

• 4 large eggs (Carefully separate the yolks from the whites)
• granulated sugar (A little, divided between the yolks and whites; estimated amount: approximately 2 tsp)
• oil or fat for greasing the pan (As needed to lightly coat the pan)
• powdered sugar (For sprinkling before serving; estimated amount: approximately 1 tsp)

Steps

1. 1

   Carefully separate the yolks from the whites of the 4 eggs, placing the yolks in one bowl and the whites in another completely clean, grease-free bowl.

2. 2

   Add a little sugar to the yolks and beat until well combined and slightly frothy.

3. 3

   Add a little sugar to the whites. Beat until stiff peaks form: they should form peaks and hold their shape when the beaters are lifted.

4. 4

   Lightly grease a nonstick pan and heat it over low to medium-low heat. Pour in the beaten yolks and cook for approximately 2 minutes, until the base is set.

5. 5

   Spoon the whipped egg whites over the yolk layer and carefully spread them to cover the surface, taking care not to deflate them too much.

6. 6

   Cover the pan and cook over the lowest heat for about 8 minutes, or until the top is firm and the omelet looks fluffy.

7. 7

   Remove the lid and serve the omelet immediately. Sprinkle a little powdered sugar on top.

Notes

The transcript does not specify exact amounts of sugar or fat for the pan; approximate amounts have been provided as a guide. Keep the heat at its lowest during covered cooking so the whites cook without burning the base.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free
• quick
• pan
• egg
• fluffy
• sweet