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FLUFFY FLUFFY FLUFFY!? MINI SOUFFLE OMELLETTE!

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 form. How to make Mini Soufflé Omelette! We're big fans of Shokugeki no Souma / Food Wars! and in this video we attempted to make a very unique dish, the Mini Soufflé Omelette! Ingredients: 1st Bowl  - Whisked Egg Whites (Soft Peak) - Sugar 2nd Bowl - Egg Yolk - Heavy Cream (Optional) - Salt - Black Pepper (Optional) Sauce - Tomato Sauce - Garlic - Salt - Sugar - Parsley REAL FACT: Originated from European countries, the omelette soufflé (also known as biscuit omelette) is made with beaten egg-white carefully mixed under the yolks, and often a little amount of flou
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THE QUEEN OF BREAKFAST! EGG BENDICT!


Eggs Benedict is a dish made by Erina Nakiri for the Breakfast Buffet Challenge during the 92nd Tōtsuki Generation's Tōtsuki Friendship and Rapport Training Camp at the Tōtsuki Resort.

 The Queen of Breakfast, this dish is a beautiful gem amongst the rubble of other egg dishes. Cooked to perfection by the tried-and-true classic recipe, Erina added a secret weapon to it: Karasumi powder to further enhance the egg theme. One bite will instinctively cause servility to Erina.

 How to make Eggs Benedict by Erina Nakiri

We're big fans of Shokugeki no Souma / Food Wars! and in this video we attempted to make a famous breakfast dish known as Eggs Benedict!

Ingredients: 
(Note: We were not able to find the Salmon Roe domestically, and it was too expensive to ship from outside, sorry)

Hollandaise Sauce
4 egg yolks
1/2 cup of unsalted butter
Pinch of salt
1 tbsp of freshly squeeze lemon
Pinch of cayenne

Eggs Benedict
6 Bacon slices (Canadian or regular)
6 eggs
Salt and pepper
4 English muffins split in half
2 tbsp of white vinegar
Hollandaise sauce
Fresh chopped parsley


Real Facts:
The origin of this dish is still on debate in many theories, among these theories are:
  • In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
  • In the early eighteenth century Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often.
  • It is also believed that Benedict XIII had an illness which contributed to his desire for the egg dish.
Photo Courtesy: www.google.com
Video Courtesy: www.youtube.com
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  1. KarsooMarch 11, 2019 at 12:40 AM

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