Steamed Fluffy Omelette
Over steam the eggs never climb past boiling point, so the protein does not tighten abruptly and squeeze out water. What you get is an even, silky set with no holes and no browned base. The one rule is not to whisk the eggs to a foam: every bubble becomes a cavity.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Level
- Easy
- Per serving
- 215 kcal
Ingredients
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What to use instead
Lactose-free milk or plain water both work; water gives a slightly less creamy but equally tender result.
Makes: one 1 l dish, serves 2
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Stir, do not whisk
Blend the eggs, milk and salt with a fork kept at the bottom of the bowl, until uniform. Foam is the enemy here: bubbles turn into cavities.
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Step 2: Strain the mixture
Pass it through a fine sieve. That removes the chalazae — the ropy white strands beside the yolk, which show up as firm specks in a smooth steamed omelette.
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Step 3: Butter the dish
Grease a heatproof dish or bowl of about one litre generously and pour the mixture in, filling it no more than three quarters full.
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Step 4: Cover with foil
Seal the top with foil. Condensation dripping from a lid pits the surface, and foil solves that completely.
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Step 5: Set up the steamer
Put 2 cm of water in a wide pan, stand the dish on a trivet or a folded towel, cover and bring the water to a quiet simmer.
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Step 6: Steam for 18–20 minutes
Keep the simmer gentle: a hard boil jostles the dish and makes the omelette porous. Test by nudging it — the centre should tremble as one mass rather than slosh.
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Step 7: Let it settle
Take the foil off and leave it for 2 minutes; it firms up and releases from the dish more easily.
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Step 8: Turn out and serve
Run a knife around the edge, invert onto a plate and scatter over the spring onion. Serve warm.
Tips & variations
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Tip
No steamer needed — an ordinary pan with 2 cm of water and anything that keeps the dish off the base will do.
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Variation
Stir in 100 g of finely chopped broccoli, blanched for a minute, or a handful of peas.
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Swap
Lactose-free milk or plain water both work; water gives a slightly less creamy but equally tender result.
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Storage
Two days in the fridge. Reheat over steam for 5 minutes; the microwave dries it out and makes it spongy.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 215 kcal | 430 kcal |
| Protein | 17 g | 34 g |
| Fat | 13 g | 26 g |
| Carbohydrates | 6 g | 12 g |
Approximate values calculated from standard ingredient data.
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