How to make a perfect bouffant omelette

A perfect bouffant omelette

I was unable to designate "puffy" or "fluffy" as a description; both are appropriate.

If you are looking for a better recipe for perfect omelette, try me out. It never fails me and it's so easy to do it over and over again, over and over again

So for that special omelette for your next breakfast or if you want to surprise your husband at breakfast on Father’s Day, here's how to do it:

4 large eggs, separated

Salt, 1/2 teaspoon

Pepper, just a few grind as desired

Water, 4 tablespoons

Butter or oil (or bacon drops, my personal favorite!), 1 tbsp

Beat the egg white until it is still dry.

Preheat the oven to 350 degrees Fahrenheit

Beat the yolk until thick and the lemon color. Add salt, pepper, and water. nicely Fold the egg whites. You don't want to let the egg whites fall apart … just put them on a tablespoon or similar scraping ingredient.

Heat butter, oil, or distill in an omelette skillet over low heat. If you don't have an omelette frying pan, use the best high sided frying pan.

When the pan becomes hot, add the egg mixture. Reduced heat to medium – low. Cook for 3 minutes or until you see the eggs begin to blow and firmly sit on the bottom.

Place the pan in a preheated oven. Bake 10 minutes or until the top part dries and does not retain an impression when pressed down.

Cut about halfway through the center. Slide a narrow spoon under the half and turn the pan over the other half. Carefully loosen the omelette if it is not already dismantled, and bend it in half with one swift, deliberate move.

Serve immediately with or without sauce or toppings

Optional extras


Crab meat or small shrimp

Fried mushrooms

Jellies, jams or jam

Bacon cubes

Fried onions

Tomato sauce with chopped green onions