One Ingredient!! Japanese Ultra Fluffy Omelette - Egg Recipe 🍳🥚

Okay let's begin, take five eggs and we're just going to crack them open and then separate them. So a lot of people like to crack open and separate the eggs using the shells but that takes so long. I like to just crack them open and then I'm going to use a tablespoon just to scoop them out. So we just take our tablespoon and just scoop out the yolks, it's super simple and if you want to remove a lot of the whites what you do is just run your finger across the edge of it just like this, but it's not that necessary for this. If you have a little bit of white in there it's fine, just scoop it quickly and just get it done. It's not really necessary to be too accurate with this, but this is the quickest method if you ask me. Now add a pinch of salt to the yolks and a pinch of salt to the whites and then we're just going to mix up the yellows just like this for using later. Now we're going to move on to the whites. I'm going to use a stand mixer here but you can use one of those electric handheld whisks if that's all you've got, and if you really have nothing else you can whisk it by hand. Once it gets a little bit fluffy we're going to add our sugar. At this point you can add one and a half tablespoons of sugar. Now in Japan they like having sweet eggs, it's a big thing there with Tamago and all that kind of thing. I understand in the West you don't want to have sweet eggs, so you can remove the sugar and not use it and it will have the same outcome. We're going to want stiffish peaks, this looks stiff but it's flopping over so I want to give it a little bit more. So I'm just going to attach it back on and just give it max thrust again until I feel that it's a bit more stiff. Okay so it's looking quite good here, this is what we're looking for, I'm just going to turn it off and check, just take the whisk again, give it a little mix and see how it flops out. If it stays up just like that it looks pretty good, let's try one more time, okay it stays up, good to go. Let's get to the cooking. So for that take a pan and we're going to put it onto medium heat and then when we add the egg yolks we're going to put it down to low heat. So you're going to take a non-stick pan and we're going to coat it with butter, lots of butter, you want to make sure that this unsticks and I highly recommend a non-stick pan. I don't think you're going to be able to do this without a non-stick pan, it would just end up like a mess otherwise. So we're going to add our yolks in, that was mixed with a little bit of salt and you're going to turn it around and swirl it around the edges because you want it to come up on the sides also, not just on the bottom so that everything in contact with the pan is the yolk, not the egg whites. It's starting to heat up a little bit, I'm going to keep swirling it to try to get it up on the sides of the edges a little bit. It's not going to be a lot but it's going to make a difference. So once it starts to solidify we're just going to let it harden a little bit, not fully hard and then we're going to start scooping in our egg whites. So take the egg whites with a spatula and just gently press them down like this and take your time to really spread them out. You really want to have a flat base of egg whites. If you have a hump in this you'll see an end result because it will look like two flying saucers on top of each other, it won't look like a piece of cake, it will look very weird. Take your time to really spread this out and flatten it out. You don't have to rush, I know it's on the fire but it's on a low temperature so it's not doing very much and until we get the lid on there it's not really going to cook the egg whites too much. Take your time to spread it out and flatten it all out perfectly even. Regarding cooking, everybody's stove is different. I'm using induction here, you might be using electric or fire. It's going to cook a different time, so it's going to take between five to ten minutes. The one I did here at home took eight minutes to cook, so you should really check with yours and test and see how it goes. Put a lid on and just test it at about five minutes, see how it does. At five minutes what you're going to want to do is just take off the lid and just touch it. If it comes off onto your finger then it's not cooked, if it doesn't then it is cooked. This took eight minutes to do, and then you can start unsticking the sides. For that you take a silicone spatula and just run it across the edge all the way around, not very deep for the first run, and then as you go all the way around then you start to go deeper. Just try and unstick the bottom and you've just got to feel your way around and see what you can do. Then after you've done that you go a little bit deeper and deeper, so here we're going to go halfway to the middle and turn it halfway to the middle and turn it halfway to the middle and it feels like it's really unstuck at this point so we're good to go. Now to take it out, take a cutting board and just scoop under with a spatula and help it out as you move the pan, there we go, perfect. One piece, that's what we're looking for. Now we're going to cut it in half. So take a knife, slice it through the middle, that's easy. The next part is very, very treacherous. Take two spatulas and try to flip it on over onto the other side. This is the most scary part, don't worry if it doesn't align fully like this, try to move it slightly into place but gently, and if it doesn't you can always cut the edge so that it meets more accurately. So here I'm going to take a knife and I'm just going to slice it so that the edges line up so it looks more aesthetically pleasing. So here just run the knife gently through it, boom, done. And now it looks like half a cake. Just remove this and then we can cut a slice out of it. This is the cake, look how it jiggles. I've already cut a slice out here but I'm going to show you again how to cut a slice out. Take a knife and just gently go through the whole thing and just slice a cake slice, there you go. And then we can scoop it up with the butter, there we go, look at that. A cake slice made completely out of eggs and a little bit of seasoning of salt and sugar. Look at that jiggle, isn't that amazing? Okay now to eat it. This is a little bit of a treacherous part because it's very tender and oops. So there we go, now you know how to make a cake out of just eggs, isn't that amazing? I was thinking a cool variation on this would be instead of having egg yolk on the top and bottom you could have a pancake which would be quite interesting and it would be like a fluffy thick pancake. On that note I have another video for you to check out. This here is Japanese Fluffy Pancakes, they're amazing, just check them out. Thank you for watching, see you in the next one, goodbye. END