A picture of Shokugeki no souma - Souffle omelette.

Shokugeki no souma - Souffle omelette

Feliz Rodriguez @cook_2572652

Sorry for the bad picture quality. I had to take it before it started shrinking. The lemon juice is added to help stabilize the beaten egg whites when cooled.

Sorry for the bad picture quality. I had to take it before it started shrinking. The lemon juice is added to help stabilize the beaten egg whites when cooled.

Shokugeki no souma - Souffle omelette

Feliz Rodriguez @cook_2572652

Sorry for the bad picture quality. I had to take it before it started shrinking. The lemon juice is added to help stabilize the beaten egg whites when cooled.

Sorry for the bad picture quality. I had to take it before it started shrinking. The lemon juice is added to help stabilize the beaten egg whites when cooled.

Saved

Ingredients

8 mins

1 serving

1large egg
pinchsalt
pinchpepper
1~2 dropslemon juice

Saved

Steps

8 mins

1

Separate the egg yolk and the egg white
2

Add the lemon juice into the egg white and mix using a mixer until it becomes solid and fluffy
3

Add the yolk, salt, and pepper into the mixture and mix
4

Cook the mixture on a pan until it becomes golden brown on medium heat

Saved

Cooksnaps

Saved

Feliz Rodriguez @cook_2572652

on August 30, 2015 16:53

Comments

Keywords

Omelette Lemon Pepper Egg

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