Eggs cooked to perfection in a breakfast omelet.

Combine the eggs by cracking each of the four eggs into a basin.

In order to get delicate peaks, use an electric mixer to beat the eggs. This ensures that the eggs will retain their shape even after they are puffed and puffy.

By hand:
Separate the eggs by gently separating the whites from the yolks, placing the whites in a separate dish from the yolks.

Form firm peaks in the egg whites by beating them with a hand whisk. When whisked, egg whites will stand upright when they have formed firm peaks.

Use a fork to thoroughly combine the egg yolks.

Second Step: Make the Soufflé Filling