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Extra Fluffy Omelet | Breakfast Recipes | How to make Omelette | Super Fluffy Omelette

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 868.2K views Mar 31, 2021
Making an omelette is not an easy task. Agreed? You may be doing everything right but as you try to flip it, the omelette breaks, and you are left with no option but to turn it into scrambled eggs. This omelet takes a few eggs and turns them into a fluffy and impressive omelet! #easterspecial #egg #fluffyomelette #breakfastspecial #andekafunda Hope you will try this recipe for your next egg-adventure! ▶️ Share this recipe with your friends and family, by copying the URL: https://youtu.be/aQRUYZnYYJE

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Eggs – 2nos
  • Salt – a pinch
  • Oil – 1tbsp
  • Butter – 1tbsp

Step-by-Step Cooking Instructions

  1. 1
    - Crack the eggs and separate the yolk and the whites. Whisk the whites using an electric whisk fluff up the whites. Then fluff up the yolks. Mix them together, sprinkle salt and whisk again.
  2. 2
    - Whisk till the eggs do not fall off even when the bowl is upturned. Heat a pan and add some oil. Pour the beaten eggs into the pan and put the heat to low. Do not stir or mix or shake the pan.
  3. 3
    - After 30 seconds gently lift the omelette from one side and drop a small piece of butter. Repeat the same around the omelette.
  4. 4
    - Now carefully place a flat ladle underneath the omelette and flip it carefully. let it cook for a minute and remove it to a plate and serve immediately.
  5. 5
    Happy Cooking!

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Extra Fluffy Omelet?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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