Fluffy Omelet with Thin White Sauce

Name: Fluffy Omelet with Thin White Sauce
Ingredients: 3 Eggs (Large); 0.125 tsp Salt (Pinch); 0.0625 tsp Black Pepper (Pinch); 1 tbsp Hot Water; 1 tbsp Butter (For greasing the pan); 0.125 tsp Baking Powder (Optional); 1.5 cups Milk (For White Sauce); 2 tbsp Butter (For White Sauce); 2 tbsp All-Purpose Flour (For White Sauce); 0.25 tsp Salt (For White Sauce); 0.125 tsp White Pepper (For White Sauce)

A classic fluffy omelet served with a simple thin white sauce. This recipe provides detailed instructions for achieving a perfectly puffed and browned omelet.

Ingredients

3 Eggs (Large)
0.125 tsp Salt (Pinch)
0.0625 tsp Black Pepper (Pinch)
1 tbsp Hot Water
1 tbsp Butter (For greasing the pan)
0.125 tsp Baking Powder (Optional)
1.5 cups Milk (For White Sauce)
2 tbsp Butter (For White Sauce)
2 tbsp All-Purpose Flour (For White Sauce)
0.25 tsp Salt (For White Sauce)
0.125 tsp White Pepper (For White Sauce)

Instructions

1Carefully separate the egg yolks from the whites into two separate bowls.
2Beat the egg yolks until they become thick and lemon-colored.
3Add salt, pepper, and hot water to the beaten yolks. Mix well to combine.
4In the other bowl, beat the egg whites until they form stiff, dry peaks.
5Gently fold the beaten egg whites into the yolk mixture using a cutting and folding motion until just combined. Be careful not to overmix.
6Heat an omelet pan or non-stick skillet over medium heat. Add butter and swirl to coat the sides and bottom of the pan.
7Pour the egg mixture into the prepared pan and spread it evenly. Place the pan on the stovetop where it will cook slowly. Occasionally turn the pan to ensure even browning.
8When the omelet is well “puffed” and delicately browned underneath, place the pan on the center rack of a preheated oven at 350°F (175°C) to finish cooking the top. Bake for about 5-7 minutes.
9The omelet is cooked if it is firm to the touch when pressed gently with a finger. If it clings to the finger like the beaten white of egg, it needs longer cooking.
10Fold the omelet in half and turn it onto a hot platter. Pour the Thin White Sauce around the omelet and serve immediately.
11Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 1 1/2 cups of milk until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Season with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.