Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food. More Egg Dishes
Tried it in the toaster oven and needed to finish it on a burner as the bottom was still liquid after 5 min. Substituted parmesan reg for the cheese. Finished with a squeeze of lemon. Delicious!
You should preheat the oven on broil. The skillet was heated to just melt the butter. The only comment I have is to add some herbs, maybe thyme. It looks like there are chives in the picture but not part of the recipe. Still, it was so light and fluffy! Excellent brunch recipe!
this sounds like a fun and delicious twist on a normal omlette and i was excited to give it a go. But it resulted in a horrible undercooked failure on my first go as there was no details on how hot to get the oven or the fry pan. And my yolks and eggs white refused to mix with each other because the eggs yolks probably needed to be whisked much more than whats described above. Overall i will try again but this recipie is poorly described.
