World's Hardest Omelet
Japanese-style fluffy omelet
A perfectly cooked, creamy omelet with a soft, custardy texture that's surprisingly simple to master.
Equipment
Ingredients
Main Ingredients
eggs (fresh)
3 piece
butter (room temperature)
15 g
milk (cold)
30 ml
salt (fine)
2 g
black pepper (ground)
1 g
Instructions
Prepare eggs
Crack eggs into bowl and whisk with milk, salt and pepper until well combined.
Heat the pan
Place non-stick pan over medium heat and add butter, allowing it to melt and coat the pan evenly.
Cook the omelet
Pour egg mixture into the hot pan. Let it set for 30 seconds, then gently stir and tilt pan to cook evenly until just set but still creamy on top.
Fold and serve
Fold omelet in half using spatula and slide onto plate. Serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh. Can be refrigerated but texture may change slightly upon reheating.
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