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I was recently watching a show on The Filipino Channel called Kris TV. In the episode that I was watching, the host Kris Aquino and her guests visted the Le Cordon Bleu Culinary School in Chiang Mai, Thailand. I was fascinated with the part of the episode where the chef demonstrated how to make what he called a “fluffy omelette.” The video above is the attempt in my kitchen this morning of making the “fluffy omelette.” This blog post is dedicated to the fun and creative way of making of a fluffy omelette.

Similar to the start of making any kind of omelette, the first step here is to crack the eggs into a bowl and whisk the egg mixture in the bowl. However instead of simply pouring the egg mixture into a frying pan, the chef from Le Cordon Bleu had a different technique. He used a strainer to pour the egg mixture through and lower it into the pot. I tried this technique this morning.

The moment the egg was poured through the strainer and hit the pot, it automatically puffed. I liked how it formed and shaped like a fluffy cloud.

I really liked the end result. It was a nice, light, fluffy and soft omelette with some crispy outer edges like tempura.

It was perfectly puffy and oh so fluffy. Who knew that a simple techinique of running the egg through a strainer versus just pouring it into a pan and frying would make a difference. Fluffy omelette made my morning and put a smile on my face . 🙂