#breakfast

Jiggly Japanese soufflé pancakes technique. Batter: separate eggs, whip whites to stiff peaks with sugar. Fold gently into yolk mixture (flour, milk, baking powder). Cook: 1. Low heat, use ring molds (3-inch). 2. Pile batter high in molds. 3. Add water to pan, cover with lid (steam). 4. Cook 7 minutes per side. Result: 2-inch tall, wobbling texture. Serve: butter, maple syrup, powdered sugar, berries. Keys: gentle folding, low heat, steam. Explain meringue structure and steam's role in rise.

Classic French omelette mastery. Eggs: 3 large, whisked with salt. Pan: 8-inch nonstick, medium-high heat, butter. Technique: 1. Swirl butter to coat. 2. Add eggs, immediately stir vigorously with fork. 3. Shake pan while stirring (30 seconds). 4. Smooth surface, let set 5 seconds. 5. Tilt pan, roll omelette using fork. 6. Shape into oval log. Result: pale yellow (no browning), creamy interior. Filling: herbs, cheese, added before rolling. Explain protein coagulation and achieving baveuse (flowing) center.