Mini Soufflé Omelette

Chef: Sōma Yukihira
In the manga: Chapter 31
In the anime: Episode 13
Cuisine and type: French, Omelette Pancake

Mini Soufflé Omelette is a dish made by Sōma Yukihira for the Breakfast Buffet Challenge during the 92nd Tōtsuki Generation's Tōtsuki Friendship and Rapport Training Camp.

By cooking the eggs to form a soufflé, the meal is soft, springy, and bouncy. However, once you eat it, it melts in your mouth, just like magic! However, be warned, it must be served quickly before it loses its form.

Real-world dishes

Real facts

Originated from European countries, the omelette soufflé (also known as a biscuit omelette) is made with beaten egg-white carefully mixed under the yolks, and often a little amount of flour and sugar. Usually, this kind of omelette gets folded in half and has a sweet filling.
A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to breathe" or "to puff".
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring, as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk, cream, or even water.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

Soma’s Souffle Omelet

Difficulty
Total time: 45 min
Hands-on: 45 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, pot, hand mixer, steamer

Tastesweet

Ingredients

Tomato Sauce

2 tomatoes
1 clove garlic
2 tbsp olive oil
1 tsp granulated consomme
3 tbsp red wine

Omelet

4 eggs
2 tbsp butter

Garnish

Diced parsley, to taste

Method

1
Dice the tomatoes and finely chop the garlic.
2
Heat the olive oil in a frying pan and saute the garlic. Once it smells fragrant, add the tomatoes and saute them until tender.
3
Add the consomme and red wine and simmer on medium heat for about 10 minutes, or it has reduced by half.
4
While the sauce is simmering, crack the eggs into a bowl and thoroughly whip with an electric mixer until it’s thick enough that when you scoop up the mixture and let it drizzle, ripples remain on the surface.
5
Melt 1 tablespoon of butter in a frying pan and add half of the mixture.
6
Cook on medium heat for about one minute, and then turn off the heat. Cover it, and let it steam for one minute. Fold it in half and plate. Repeat for the other half of the mixture.
7
Season the sauce with salt and pepper to taste, and pour it over the omelet. Garnish with parsley, and you’re done!