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Volume II
March 31, 2006

Fluffy Omelets


I always go to a restaurant called "The Original Pancake House."  I have breakfast at least one time a week there.
Question: They make an omelet that looks like a flying saucer. I always get the egg-white omelet. The omelet is about 8" high and about 8" long, how do they get this to rise so high? They say they only use three egg whites, I beg to differ on that, it appears that they use about 6 egg whites to achieve this omelet.

I know that they use a milkshake mixer to beat the eggs and I have been told they use high heat. I tried both, but I still cannot get them to rise the way they do.
Any tips or knowledge about how this restaurant does this would be greatly appreciated!

Thank you

Hi Susan,
Here are some different ideas I found for fluffy omelets.  Hope one of them will help you create the omelet you desire.
Use water to make omelets fluffy.  Use 1 tablespoon water per egg.

To make a fluffy omelet, add ½ teaspoon baking soda for every three eggs.

Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

Additionally, here are some websites that give hints on perfect omelets.  In your case, you might want to email CopyKat Creations and see if they can't figure how to make the omelet from the Original Pancake House.,,gz7k,00.html

Hope this helps,
Desi @ DVO


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