Fluffy Japanese Omelet

Ingredients

• 4 large eggs (Carefully separated into yolks and whites)
• 2 tsp sugar (Divided between the yolks and whites; adjust to taste)
• 1 tsp oil for greasing (The amount needed to lightly coat the skillet)
• 1 tsp powdered sugar (For sprinkling before serving)

Steps

1. 1

   Carefully separate the yolks from the whites of the four eggs. Place the yolks in one bowl and the whites in another, completely clean bowl free of any grease.

2. 2

   Add part of the sugar to the yolks and beat until the mixture is smooth and slightly lighter in color.

3. 3

   Add the remaining sugar to the whites. Beat with a whisk until stiff peaks form: the meringue should form peaks and remain in the bowl when it is gently moved.

4. 4

   Lightly grease a medium-sized nonstick skillet and heat it over low heat. Pour in the beaten yolks and cook for approximately 2 minutes, until the base is set but still tender.

5. 5

   Spoon the whipped egg whites over the yolk layer. Carefully spread them to cover the entire surface without losing too much air.

6. 6

   Cover the skillet and cook over the lowest heat for about 8 minutes, or until the omelet is fluffy and the whites are set. Make sure the base does not brown too much.

7. 7

   Remove the lid and carefully transfer the omelet to a plate. Sprinkle a little powdered sugar over the top and serve immediately while it retains its soft, airy texture.

Notes

The transcript indicates sugar for both the yolks and the whites but does not specify the amounts; a total amount has been estimated. Always cook over the lowest heat so the base does not burn before the whites set.

Nutrition per serving

• breakfast
• main course
• egg
• vegetarian
• gluten-free
• skillet cooking
• fluffy
• quick