Imagine a breakfast that feels as light as air but still keeps you satisfied until lunch. This classic technique uses a unique addition of tapioca to create a stunningly fluffy, soufflé-like texture that transforms a simple egg dish into an elegant meal fit for a weekend brunch.

Recipe Details

Yields: 4 Omelets
Prep Time: 10 min
Cook Time: ≈ 30 min
Total Time: 40 min

Ingredients

2 tablespoon quick-cooking tapioca
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk, scalded
1 tablespoon butter, or margarine
4 egg yolks, beaten until thick
4 egg whites, beaten stiff
Cheddar Cheese (optional for Cheese Omelet)

Instructions

Mix the quick-cooking tapioca, salt, and pepper into the scalded milk. Cook this mixture in a double boiler for 15 minutes, stirring frequently, until the tapioca appears transparent and the liquid has thickened.
Stir in the butter.
Set the mixture aside to cool. Once cooled, blend in the thick, beaten egg yolks, stirring the combination occasionally.
Gently fold the stiffly beaten egg whites into the tapioca and yolk mixture.
Set your oven to a moderate 350°F.
Transfer the egg mixture into a hot, well-buttered frying pan.
Allow it to cook on the stovetop over low heat for 3 minutes.
Place the pan into the oven and bake for 15 minutes.
To check if the omelet is finished, insert a knife into the center; if it comes out clean, the dish is ready.
Carefully score a line across the omelet at a right angle to the pan's handle, taking care not to slice entirely through the eggs.
Gently fold the omelet over from the handle side to the opposite edge and slide it onto a pre-warmed serving platter.

Tips for Success

For a savory variation, sprinkle shredded cheddar cheese over the top before the final folding step. Achieving the proper texture is all in the eggs—be sure to beat the yolks until they are thick and the whites until they hold stiff peaks to ensure your omelet rises beautifully.

Treat your family to these golden, cloud-like omelets this weekend for a breakfast they won't soon forget.