Today’s Kitchen: Omelette Puffs

Today’s Kitchen: Omelette Puffs

We really didn’t know what to expect with this recipe.  I mean, the ingredients are innocuous enough, but with a name like “omelette puff…”

Turns out, these are pretty tasty, if a little unusual.  They have a nice, fluffy, slightly spongey texture.  The other nice thing is that they lend themselves almost infinitely to different toppings; pretty much anything you can put in or on eggs would be tasty with these.

Here’s the original recipe, attributed to Betty Crocker.

Omelette Puffs
Recipe Type: Main
Author: adapted from Betty Crocker
Serves: 4–5
Fluffy, puffy little omelettes.
  • 4 eggs, separated
  • 1/4 cup cold water
  • 1/4 cup sifted flour
  • 1/2 tsp salt
  1. In one mixing bowl, beat egg whites until stiff.
  2. In a second bowl, beat yolks til thick and lemon-colored.
  3. Add water, flour, salt to egg yolks. Beat until smooth.
  4. Fold in stiffly-beaten whites.
  5. Drop with large spoon on hot, well-greased griddle. Turn when lightly browned.
  6. Serve with cheese or mushroom sauce, green salad and dessert. Makes 16 to 20.

It seems like this was probably devised to make a few eggs go further. The only downsides to this recipe are that you need two bowls for your electric mixer, or a hand-held electric mixer (or a VERY strong arm).

Plain, they were a little dull.  But topped with a variety of different things, we liked these a lot.  We tried salsa, avocado, and, after my husband commented that the little puffs would make nice appetizers, with smoked salmon, sour cream, and chives.

I’m sure they would also be good with any finely grated cheese or finely chopped herbs mixed in before cooking for a different flavor.

These are best hot off the griddle, and get a little rubbery and deflated the longer they sit.

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