How to cook
For this fluffy Japanese omelette, separate the yolks from the whites. Add salt to the yolks, stir and set them aside.
Beat the egg whites with the sugar until they foam up. Add the egg yolks and mix them slightly with the egg whites.
Pour the mixture into a greased with butter pan and place it on medium heat under a lid for 4-5 minutes. Remove the lid and fold the omelette in half.
The dose is for 1 omelet.
If you are making a second one, the bowl, in which you beaten the egg whites, needs to be washed and dried.
If there are residues of salt or yolks, no the egg whites mixture will not turn out right.