After years of cooking, it's hard to think of eggs as being capable of surprising us in the kitchen but a video by author and television host Sara Moulton did just that by revealing the steps needed to make what is now called as a 'souffle omelette.'
So what makes this soufflé omelette different from other omelettes? According to the Huffington Post, well, one little trick by Moulton doubles the egg in size, which means an egg can now become a whole meal.
The recipe is taken from Moulton's new book "Home Cooking 101," a compilation of recipes, tools and tips she has learned from years of cooking.
One of the cooking tips Moulton gave in cooking the soufflé omelette is to season as you go instead of seasoning with salt and pepper at the end to prevent the dish from tasting "like a dish with salt and pepper on top."
She also advised home cooks to break eggs in a flat surface instead of the edge of a bowl to prevent the egg yolk from breaking.
She revealed that freshly-grated lemon rind will make the omelette taste better as well.
According to The Kitchn.com, another way to get the best omelette is to use either a nonstick skillet or well-seasoned cast iron skillet in cooking. If these are unavailable, you may use a little extra butter in the pan too.
When asked about the book, Moulton emphasized that her book targets those who want to be a better cook.
"I try to get them to just think more," she said. "I have lots of very specific how-tos. But also every single recipe, I believe if you make it, you will learn something. So if someone would cook their way through this cookbook, they would come out to be a pretty good cook."
Watch the video of the interview and the recipe below:
