Omelet Mousseline
Updated July 21, 2025
Francesco Tonelli for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 large eggs, whites and yolks separated
1 tablespoon heavy cream
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter
Nutritional analysis per serving (1 servings)
2 grams carbs; 605 milligrams cholesterol; 369 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 31 grams fat; 403 milligrams sodium; 20 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using an electric mixer, beat egg whites until stiff peaks form. Meanwhile, in a large bowl, beat yolks with heavy cream, salt and pepper. Fold ¼ of stiff egg whites into yolks. Gently fold in remaining whites in two increments.
- Step 2
Place an 8- to 9-inch skillet (preferably nonstick, or, if not nonstick, then well-seasoned carbon-steel) over high heat. Melt butter until bubbling subsides.
- Step 3
Pour in egg mixture, and reduce heat to medium. Using a spatula, spread egg mixture to cover entire skillet and cook until set on the bottom. This takes only a few seconds. Use a spatula to fold egg over itself in thirds. Tilt skillet and a serving plate together, and flip omelet onto plate.
Private Notes
Comments
I've been making omelets using a blender for 50 years. I love the fluffiness. Lot less trouble than whipping whites first.
This technique makes a fine dessert (souffléed omelette) with the addition of a little sugar and lemon zest, for example, and served with a fresh berry coulis and a dusting of powdered sugar
Made these using Greek yogurt instead of heavy cream. Came out just as well!
I watched a video of a French guy making a souffle omelet and I learned: 1) You don't have to separate the eggs!! Use an electric whisk until it leaves tracks and voila! One less dirty bowl. 2) Two eggs work beautifully in a 10" pan. 3) Tilt the pan around a bit so the sides got more direct heat from the flame to mimic cooking over an open fire. 4) It's not supposed to be solid set on top - foam oozing out when you fold it onto the plate is desirable! 5) Serve with bleu cheese chunks on side.
Delicious, but not without its challenges. I followed the recipe as written, and after beating three egg whites to stiff peaks and folding together, what I poured into my 8" pan was WAY too think to fold easily, and after the bottom set quickly, the rest was still completely uncooked. I had to cook it longer and then fold it, but it still didn't want to fold nicely. Still, I got it onto my serving plate, where I learned what an amazing topping blueberry jam with lemon thyme is!
It was good, but perhaps a little fluffy for mushrooms. Treat it like an emperor’s omelette. Make the pan med. hot, but turn down to cook. With a plate over the 10in skillet to cook the top.