The fluffiness of a puffy omelet is achieved by

A. whipping both yolks and whites together until a dry mass is achieved.
B. whipping whites until stiff and then folding them into separately whipped yolks.
C. pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides.
D. None of these are correct.


Answer: B

Nutritional Science

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