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Japanese Cloud Omelette: The Airy Egg Dish Taking Breakfast Up A Notch Recipe

Recipe By Slurrp Editorial
Japanese Cloud Omelette stands out for its almost soufflé-like consistency. Unlike the regular omelette, where the eggs are simply whisked together and cooked, the whites are beaten individually and then added to the yolks, making an airy omelette that feels incredibly light with every bite, almost like eating a cloud.
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Non Vegdiet
15minstotal
15m.total
Japanese Cloud Omelette: The Airy Egg Dish Taking Breakfast Up A Notch
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Ingredients for Japanese Cloud Omelette: The Airy Egg Dish Taking Breakfast Up A Notch Recipe

  • 1.50 nos Egg
  • 1/2 tbsp Milk
  • As required ½ tsp salt
  • As required ¼ tsp black pepper powder
  • 1/2 tbsp Butter
  • 1/2 tbsp fresh coriander or chives
  • As required finely chopped
  • 1/2 tbsp grated cheese
  • As required Optional

Directions: Japanese Cloud Omelette: The Airy Egg Dish Taking Breakfast Up A Notch Recipe

  • STEP 1.Separate the egg whites and yolks into two separate bowls. Add milk, salt and black pepper to the yolks and then whisk until smooth.
  • STEP 2.With the help of a hand whisk or electric beater, beat the egg whites until they turn thick, white and airy. Soft peaks are enough; do not beat them until they become dry.
  • STEP 3.Gently add the whipped egg whites into the yolk mixture in two or three batches. Use a light hand so that you keep as much air in the mixture as possible.
  • STEP 4.In a non-stick pan, heat butter over a low flame and pour in the egg mixture, then gently spread it without pressing it down. Keep the omelette a bit puffy and not flattened.
  • STEP 5.Cover the pan and cook on a low flame for about 3 to 4 minutes. The trapped steam helps the omelette get puffed up while the bottom remains a bit golden.
  • STEP 6.Sprinkle some cheese and chopped coriander or chives over one side, if using. Fold the omelette gently in half and cook for another minute until it gets set.
  • STEP 7.Transfer it to a plate and serve instantly. The omelette should feel soft and cloud-like when cut, with a lightly golden base and a delicate, creamy egg taste.
Nutrition
value
29
calories per serving
2 g Fat2 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    2g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    < 1mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial