Sweet Egg Souffle Omelet

Instructions

1. 1

   Separate the egg whites and yolks into two clean bowls.

2. 2

   Add the water and salt to the yolks, then whisk until smooth and slightly lighter in color.

3. 3

   Beat the egg whites until foamy. Gradually add the sugar while continuing to beat until glossy, medium-stiff peaks form.

4. 4

   Gently fold one-third of the whipped whites into the yolk mixture to lighten it.

5. 5

   Fold in the remaining whipped whites in two additions, taking care not to deflate the mixture.

6. 6

   Preheat a small nonstick skillet over very low heat.

7. 7

   Pour the egg mixture into the skillet and gently spread it into an even, thick layer.

8. 8

   Cover the skillet and cook over very low heat for 4–6 minutes, or until the bottom is lightly golden and the top is almost set.

9. 9

   Fold the omelet gently in half. Cover and cook for another 1–2 minutes, until softly set and puffed.