A super fluffy souffle omelette recipe that is legit blowing my mind. - sam the cooking guy
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Date: 2025-02-27
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Comments and reviews: 20
IamJaneS
Growing up in the 70's, this was the only way we had omelettes. I was actually jealous of other kids that they'd get this flat omelette thing that they'd have, and I'd have this thick, fluffy, cheesy, pile of goodness. I wanted their flat one. As a grown up, I now know my fluffy ones were way better!
To help it cook through better, pop a lid over the top for a few minutes. Prior to lidding, get a few cheese slices and break them into small pieces and sprinkle over the fluff. Then put lid on. Cheese melts and goes oooooooohhhhhhhhh gooooooooey! Then, remove lid and fold.
As for what to make, no one to this day has taken up the challenge of my microwave meatloaf. It sounds completely ridiculous, but it effing works. No chemical enhancement needed, but always welcome.
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Growing up in the 70's, this was the only way we had omelettes. I was actually jealous of other kids that they'd get this flat omelette thing that they'd have, and I'd have this thick, fluffy, cheesy, pile of goodness. I wanted their flat one. As a grown up, I now know my fluffy ones were way better!
To help it cook through better, pop a lid over the top for a few minutes. Prior to lidding, get a few cheese slices and break them into small pieces and sprinkle over the fluff. Then put lid on. Cheese melts and goes oooooooohhhhhhhhh gooooooooey! Then, remove lid and fold.
As for what to make, no one to this day has taken up the challenge of my microwave meatloaf. It sounds completely ridiculous, but it effing works. No chemical enhancement needed, but always welcome.
reply
MikeNascimbeni
I would love to see you do steak tartare. I used to be a garde manger at a douchey New England gastropub that had an awesome recipe: minced filet, gherkins, shallots, and parsley; fresh lemon juice; and a sauce made from ketchup, yellow mustard, Worcestershire, and tobasco. Some crostinis or warmed Naan for dipping and you've got a really impressive app that's also legit delicious. No lie, it's a little reminiscent of a McDonald's hamburger without all the mystery chemicals.
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I would love to see you do steak tartare. I used to be a garde manger at a douchey New England gastropub that had an awesome recipe: minced filet, gherkins, shallots, and parsley; fresh lemon juice; and a sauce made from ketchup, yellow mustard, Worcestershire, and tobasco. Some crostinis or warmed Naan for dipping and you've got a really impressive app that's also legit delicious. No lie, it's a little reminiscent of a McDonald's hamburger without all the mystery chemicals.
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KevinCoop1
Here in Missouri, we love to Bbq pork steak! If you have never heard of it, go to a butcher and tell them you want a whole pork shoulder. Then tell them you want it cut 1 1/4 thick. You should get around (5. Then smoke them, or grill them, whichever you prefer. The best ones I’ve ever had were smoked without all the bark garbage just light salt and pepper and applewood smoke in my Orion Cooker for 1 hr 15 mins. Then some Sweet Baby Rays!
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Here in Missouri, we love to Bbq pork steak! If you have never heard of it, go to a butcher and tell them you want a whole pork shoulder. Then tell them you want it cut 1 1/4 thick. You should get around (5. Then smoke them, or grill them, whichever you prefer. The best ones I’ve ever had were smoked without all the bark garbage just light salt and pepper and applewood smoke in my Orion Cooker for 1 hr 15 mins. Then some Sweet Baby Rays!
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CraftwerksMC
Was going great until you forgot to add some kind of meat and cheese. LOL. Looks amazing though. As weird as it sounds I learned by watching waffle house cooks how to make a light and fluffy omelete! As far as commerical restaurants go they really do make an amazing omelete. Not sure if they still do it but the waffle house cooks used to train 1 to 2 months to make their foods the waffle house way.
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Was going great until you forgot to add some kind of meat and cheese. LOL. Looks amazing though. As weird as it sounds I learned by watching waffle house cooks how to make a light and fluffy omelete! As far as commerical restaurants go they really do make an amazing omelete. Not sure if they still do it but the waffle house cooks used to train 1 to 2 months to make their foods the waffle house way.
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catsarge1012
Now that you’ve made this, make chili-rellenos but make them meaty and stuff them with cheese and some protein of your choice. I feel like chicken sounds delicious. Just a thought. Yummmmm oh and do it right and deep fry it please. But feel free to attempt to air fry and pan fry it to compare the difference. Oh and you’ll need to make the sauce too! Like a ranchero sauce. Please!
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Now that you’ve made this, make chili-rellenos but make them meaty and stuff them with cheese and some protein of your choice. I feel like chicken sounds delicious. Just a thought. Yummmmm oh and do it right and deep fry it please. But feel free to attempt to air fry and pan fry it to compare the difference. Oh and you’ll need to make the sauce too! Like a ranchero sauce. Please!
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dessielunsford
Here's one for you to make.
Bratito - grilled brat, layered in a flour tortilla with cheese, condiments of choice (mayo, bbq sause, spicy mustard, etc) and a handful of crushed potato chips (baked chips hold up better and keep the crunch longer, rolled up tight and then grilled to seal and brown the outside.
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Here's one for you to make.
Bratito - grilled brat, layered in a flour tortilla with cheese, condiments of choice (mayo, bbq sause, spicy mustard, etc) and a handful of crushed potato chips (baked chips hold up better and keep the crunch longer, rolled up tight and then grilled to seal and brown the outside.
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Breezio69
I am interested in making this, but do you think you could actually add in omlette ingredients I usually always sautee bell peppers, diced ham, onion, bacon bits, shredded cheese, and sometimes some greens like spinach. Would putting those ingredients in this deflate the egg
Experiment 2. 0
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I am interested in making this, but do you think you could actually add in omlette ingredients I usually always sautee bell peppers, diced ham, onion, bacon bits, shredded cheese, and sometimes some greens like spinach. Would putting those ingredients in this deflate the egg
Experiment 2. 0
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fhrswa
This recipe was in the Betty Crocker cookbook my mother had, from circa 1960. I'm pretty sure it was the first thing I cooked, after being fascinated by the concept. I was about six (1969. I don't remember using any sugar in the whites. It was a hit, and I made it many times. Thanks for the memories
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This recipe was in the Betty Crocker cookbook my mother had, from circa 1960. I'm pretty sure it was the first thing I cooked, after being fascinated by the concept. I was about six (1969. I don't remember using any sugar in the whites. It was a hit, and I made it many times. Thanks for the memories
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LadyAmanda
Sam, doesn't an omelet have something other than eggs in it Otherwise, it would just be the best way to cook a gorgeous egg dish Don't get me wrong, THAT'S BEAUTIFUL, and i enjoyed watching! But I'd add more goodies to an omelet. Still much love from Mississippi!
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Sam, doesn't an omelet have something other than eggs in it Otherwise, it would just be the best way to cook a gorgeous egg dish Don't get me wrong, THAT'S BEAUTIFUL, and i enjoyed watching! But I'd add more goodies to an omelet. Still much love from Mississippi!
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sam_cooking
I'm astounded that you didn't add spice to the recipe somewhere. Not even sprinkling on top of the finished omelette. Pod people, I tells ya!
I was worried that the egg on the inside of the fold would still be raw though. I'd put a lid on while it cooked.
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I'm astounded that you didn't add spice to the recipe somewhere. Not even sprinkling on top of the finished omelette. Pod people, I tells ya!
I was worried that the egg on the inside of the fold would still be raw though. I'd put a lid on while it cooked.
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ancientportal
When it comes to omelettes golden brown = burned. That's no Maillard reaction. But it's totally fine if you're one of the maybe 30% of omelette eaters (even some French) who are okay with that. Which isn't me. The odor alone is full chunk blowing time. Ew.
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When it comes to omelettes golden brown = burned. That's no Maillard reaction. But it's totally fine if you're one of the maybe 30% of omelette eaters (even some French) who are okay with that. Which isn't me. The odor alone is full chunk blowing time. Ew.
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wynnefox
I did something like this after seeing they made it on Foodwars. Though I did a sauce pan for mine because it had the high edges and just buttered it really well. They do sink quickly when you put some sauce on it though (I put a little ketchup on mine)
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I did something like this after seeing they made it on Foodwars. Though I did a sauce pan for mine because it had the high edges and just buttered it really well. They do sink quickly when you put some sauce on it though (I put a little ketchup on mine)
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Julie-ov1ic
I went to this restaurant called Curbside Mexican Grill in Plainview New York and had a grilled chicken Caesar salad crunch wrap and it was amazing I’d love to see your take and see how you could make it better
Love your content live you guys
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I went to this restaurant called Curbside Mexican Grill in Plainview New York and had a grilled chicken Caesar salad crunch wrap and it was amazing I’d love to see your take and see how you could make it better
Love your content live you guys
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davidekorenrud7762
That's the way my mom made omelets 60 years ago when I was a kid. I didn't know anything else. Imagine my surprise and disappointment the first time I ordered an omelet in a restaurant and received this flat folded over thing they brought me
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That's the way my mom made omelets 60 years ago when I was a kid. I didn't know anything else. Imagine my surprise and disappointment the first time I ordered an omelet in a restaurant and received this flat folded over thing they brought me
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davidpeterson8821
Used to make this when I was in college in the '70s One of my favorite omelettes and I had almost forgotten about separating the eggs to get that extra fluffy air filled texture. Thanks for the memories! Can't wait to do it again.
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Used to make this when I was in college in the '70s One of my favorite omelettes and I had almost forgotten about separating the eggs to get that extra fluffy air filled texture. Thanks for the memories! Can't wait to do it again.
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Camp4lo
I am IN! Good thing eggs are affordable down here in Baja.
There’s a local place I go to down here that has spaghetti Verde poblano.
I am developing a love affair with poblanos thanks to you. I like to see your take on that dish.
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I am IN! Good thing eggs are affordable down here in Baja.
There’s a local place I go to down here that has spaghetti Verde poblano.
I am developing a love affair with poblanos thanks to you. I like to see your take on that dish.
reply
taylorbad
It wouldn't hurt to suggest some things to go on this thing as a topping. Jam, a light cheese sauce, caramelized onions and peppers. Something. In all it's beauty, it looks awfully stark. It would go well with champagne, though.
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It wouldn't hurt to suggest some things to go on this thing as a topping. Jam, a light cheese sauce, caramelized onions and peppers. Something. In all it's beauty, it looks awfully stark. It would go well with champagne, though.
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samperez-s8q
Hey guys just submitting the idea of Chuletas Kan Kan as they are known in Puerto Rico. It’s a big pork chop with crunchy skin on its outer edge. I have no idea how to make it but I feel like you guys could pull it off well
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Hey guys just submitting the idea of Chuletas Kan Kan as they are known in Puerto Rico. It’s a big pork chop with crunchy skin on its outer edge. I have no idea how to make it but I feel like you guys could pull it off well
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bigdchi
The Original Pancake house has been doing a similar version of this omelette for over 50 years. I believe they start it in a pan to firm up the bottom then bake it to finish. It isn't folded over and might be a bit more poofy.
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The Original Pancake house has been doing a similar version of this omelette for over 50 years. I believe they start it in a pan to firm up the bottom then bake it to finish. It isn't folded over and might be a bit more poofy.
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jimcourtney3451
$3. 50 at home and $20 dollars at a restaurant with a surcharge of 50 cents per egg. Moral of this comment is cook your breakfast at home. Plus if you want orange juice you’ll save $2 a glass by pouring your own.
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$3. 50 at home and $20 dollars at a restaurant with a surcharge of 50 cents per egg. Moral of this comment is cook your breakfast at home. Plus if you want orange juice you’ll save $2 a glass by pouring your own.
reply
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