Techniques How-To How to Make Fluffy Omelettes Published Sep 16, 2008 8:00 AM Techniques Recipes by Course 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 Breakfast & Brunch How-To Food MORE TO READ RELATED No-Churn Durian Ice Cream The polarizing tropical fruit shines in this easy, no-gadgets-required recipe. READ NOW RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.