How to Make Fluffy Omelettes Published Sep 16, 2008 8:00 AM Food Penny De Los Santos SHARE 1. Crack 2-3 eggs into a medium high-sided bowl or transfer to cup attachment of a milk shake machine. (For an even puffier omelette, separate the eggs, whip the whites until soft peaks form, and fold egg whites into beaten yolks.) Larry Nighswander 2. Beat eggs with handheld mixer (or in a milk shake mixer, as pictured) on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes. Larry Nighswander 3. Swirl vegetable oil in an 8-inch nonstick skillet over medium heat to coat sides. Pour in eggs and let sit until they begin to set on the bottom of the skillet, about 20 seconds. Larry Nighswander 4. Season with salt and vigorously shake the skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about 1 minute and 30 seconds. Larry Nighswander 5. Using a flick of the wrist (or a rubber spatula), flip the omelette and cook until set on other side, about 30 seconds. Larry Nighswander 6. Top it with a slice or two of american cheese, slide omelette onto a plate, and fold in half using your fingers as a guide. Larry Nighswander MORE TO READ RELATED In These AAPI Communities, Meals Arrive With a Pleasant Surprise How restaurants and cooks are thanking loyal customers. READ NOW RELATED This Glorious Root Is Northeast Argentina’s Pantry Staple Meet the cooks and farmers bringing it to a national audience. RELATED The Guava Dish That Makes Cubans Nostalgic for Home How the sweet fruit connects this writer’s husband to his native country.