PUFFY OMELET
2 servings (Pictured on [cover])
Puffy omelets have a long history, dating back to ancient Roman times. Beating the yolks and whites separately results in the “puff.” An ovenproof pan is essential because, after the omelet puffs over a surface unit, it goes into a hot oven for final baking.
4 eggs, separated
¼ C. water
¼ tsp. cream of tartar
¼ tsp. salt
1 T. butter
Beat egg whites with water, salt and cream of tartar at high speed until stiff but not dry, or just until whites no longer slip when bowl is tilted. Beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Fold yolks into whites.
Heat butter in 10-inch omelet pan or fry pan with ovenproof handle[3] over medium-high heat until just hot enough to sizzle a drop of water. Pour in omelet mixture and gently smooth surface. Reduce heat to medium. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Bake in preheated 350° F. oven 10 to 12 minutes, or until knife inserted halfway between center and outside edge comes out clean.
To serve, loosen omelet edges with spatula. With a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold in half and turn out onto plate with a quick flip of the wrist. Serve immediately.
